Irish Champ
Poundies
Serves 8
1.8kg (4lb) Potatoes
300ml (½ pint) Milk
225g (8oz) Chopped Spring Onions
110g (4oz) Butter
Salt and Black Pepper
Peel potatoes and cook in boiling water.
Simmer milk and spring onions together for five minutes.
Strain potatoes and mash thoroughly.
Add hot milk, and the spring onions, salt and pepper, and half the butter.
Champ is served piled high on the dish, with a well of melted butter in the centre.
It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.
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