1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (262g) Recipe makes 4 servings |
||
| Calories 279 | ||
| Calories from Fat 125 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 8.6g | 43% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 620mg | 25% | |
| Potassium 671mg | 19% | |
| Total Carbohydrate 34.4g | 11% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 3.5g | ||
| Protein 5.3g | 10% | |
Champ
By: Mille® ™
Feb 24, 2002
Champ is the name of a mashed potato dish served in Scotland and Ireland. The potatoes are often mixed with other vegetables such as leeks or even mashed beetroot when they acquire different regional names. Champ should be piled up steaming hot on individual plates and a crate made in the centre of each one, filled with melted butter. Each forkful is then dipped into this molten golden pool.
SERVES 4 -6
Ingredients
- 5 fluid ounces milk
- 10 spring onions, chopped and cooked in the milk
- salt and pepper
- 1 1/2 lbs freshly cooked hot mashed potatoes
- 4 tablespoons melted butter
Directions
1
Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk.2
Season the mashed potatoes to taste, and then add the spring onions.3
Beat well together and add enough hot milk to make the dish creamy and smooth.4
Put onto 4 individual plates, make a well in the centre of each portion and pour a tablespoon (or more) of melted butter into each.5
The dry potato is dipped into the well of butter when eating.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western > Irish
- Cuisine > European > Western > Scottish
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Dietary > Diabetic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: kittykat #2
On Mar 23, 2009
Made this exactly as directed and it came out awefully pretty but ... gummy is the only description I can think of. I may have slightly over cooked the potatoes and that may have been the contributing factor, but they did not go over very well and I'm not sure I'll be trying them again. Thanks for the recipe anyway. 
From: kitelady
On Mar 17, 2007
What a great thing to do to potatoes! I have made this twice and everyone truly enjoys it. This is a "KEEPER"! Why would anyone want mashed potatoes any other way? Thank's a bowlfull, Millie.
From: LoriLou
On Mar 21, 2006
These were the very best potatoes ever! They were fluffy and so delicious. We couldn't believe we'd never tried them before and can't imagine we'll make them any other way from now on! I even bought some lovely Irish butter to pool in the center. I used five pounds of red skinned potatoes, and the other portions seemed just right for them. Thanks Miller for another wonderful, informative recipe. Bless you.
From: Debloves2cook
On Mar 18, 2006
Loved this, everyone love this dish! It was a great addition to our traditional corn beef and cabbage meal on St. Patick's Day. Thanks for sharing.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved