Champ Recipes

Steps:

• Scrub the potatoes and boil them in their skins. Chop the scallions finely. Cover with cold milk and bring slowly to a 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 scallions. Beat in the butter. Season, to taste, with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre. Champ may be put aside and reheated later in a moderate oven, 350 degrees F (180 degrees C). Cover with tin foil while it reheats so that it doesn't get a skin.
• Scallion Champ is one of the best-loved Irish potato recipes. A bowl of mashed flecked with green scallions and a blob of butter melting in the centre is 'comfort' food at its very best.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Peel the potatoes and boil them until tender.
• Meanwhile, chop the scallions and place them in a saucepan with the milk, butter, salt and pepper. Heat through until the butter has melted and stir well. Keep warm over a low flame.
• Mash the potatoes, add the scallions and mix thoroughly. Correct seasoning.

Steps:

• Boil the potatoes until cooked, about 10 minutes.
• Simmer the green onions in milk for about 5 minutes
• Drain potatoes and mash.
• Add the hot milk and scallions, salt, pepper and half the butter and mix.
• Dot with the rest of the butter and serve immediately.
• HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
• Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Steps:

• Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
• Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
• Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

Steps:

• Put the spring onions and milk in a small pan and heat to boiling. Take off the heat and leave to infuse.
• Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left. Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with a wooden spoon to make the potatoes fluffy. Season well.
• Serve on individual plates with a hollow in the centre of each serving in which you can put a big knob of butter. Diners then dip each forkful into the pool of melted butter before eating.