Champ (or Poundies)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Irish | Irish, Vegetables | 8 | Servings |
INGREDIENTS
| 4 | lb | Potatoes |
| 1/2 | lb | Chopped scallions |
| 10 | Milk | |
| 4 | oz | Butter |
| Pepper |
INSTRUCTIONS
Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter. . Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter. . The traditional implement used for pounding potatoes was a wooden masher, pestle-shaped, called a "beetle." The poem says: . There was an old woman that lived in a lamp; she had no room to beetle her champ. . She's up'd with her beetle and broke the lamp, and now she has room to beetle her champ. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 103
Total Fat: 11.8g
Cholesterol: 30.5mg
Sodium: 19.7mg
Potassium: 1037.8mg
Carbohydrates: 41.8g
Fiber: 5.8g
Sugar: 2.4g
Protein: 5.2g