Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Unpeeled \"old\" potatoes, Yukon Gold (6 to 8) |
| 1 cup | Chopped scallions or spring onions -or- |
| ½ cup | Chopped chives |
| 1½ cup | Milk |
| 1 \N | Stick unsalted butter, (1/2 cup) |
| \N \N | Salt and freshly ground black pepper |
Scrub the potatoes and boil them in their jackets. Chop finely the scallions or spring onions or chives. Cover with cold milk and bring to the boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter. Season to taste with salt and freshly ground pepper.
Serve in a 1 large or 5 individual bowls with a knob of butter melting in the center.
Champ may be put aside and reheated later in a moderate oven, 350 degrees F. Cover with aluminum foil while it reheats so that it doesn't get a skin.
Yield: 4 to 6 servings
NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@...> on Mar 19, 1997