Irish Scallion Champs

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Irish Scallion Champs

 

6 to 8 medium potatoes, suitable for mashing

1/2 cup finely chopped scallions, or chives

1 1/4 to 1 1/2 cups milk

4 to 8 tablespoons melted butter

Salt and freshly ground black pepper

 

 

 

 

 

Scrub the potatoes and boil them in their jackets until they are tender when

pierced by a fork. Meanwhile, in a separate saucepan, cover the scallions or

chives with the cold milk and bring slowly to a boil. Simmer for about 3-4

minutes, then remove from the heat and let infuse, while the potatoes cook.

Reheat, if necessary, before using.

 

Drain the potatoes in a colander and peel carefully. Transfer hot potatoes to a

bowl and mash. Mix in the hot infused milk. Beat in half the butter. Season to

taste with the salt and pepper. Serve in a large bowl with the remaining butter

melting in the center.

 

Serves 4-6

 

Note: You can reheat the " champs " later in a preheated oven at 350°. Cover with

foil to prevent a crust from forming on the top.

 

Source: SF Gate, " Irish Cuisine Comes of Age "

Formatted by Chupa Babi: 03.12.08

 

Per serving: 220 calories, 4 g protein, 30 g carbohydrate, 10 g fat (6 g

saturated), 28 mg cholesterol, 32 mg sodium, 3 g fiber.

 

Champs -- mashed potatoes, often with other ingredients added -- is a classic

Irish comfort food. Use whole milk and don't spare the butter for the full

effect.

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