Irish Champ

by Pat Friend

Champ might be considered the Irish version of "mashed" potatoes seasoned with scallions, onions, or chives. In times past, Champ was considered a meatless main dish. In modern times it is often served as a side dish.

2 lbs. potatoes, peeled
1/2 cup any of the following, finely diced:
scallions, chives, or onions
2/3 - 1 cup milk
salt
ground black pepper
butter or margarine

Boil the potatoes until tender.
While the potatoes are cooking, simmer the scallions, chives, or onions in the milk, for about 5 minutes.
Mash the potatoes.
Beat the warm milk and scallions, chives, or onions into the potatoes.
Season with salt and pepper to taste.
Make a "well" in each serving of potatoes and put a lump of butter or margarine in each hole.
Yield: 4 servings (as a side dish)