A traditional Irish potato dish, Champ is a tasty variation on plain mashed potatoes. Champ may be accompanied by sausages

to make a delicious light supper.

5 fl. oz. milk 10 spring onions with their green stalks, finely chopped 1

½ lb. hot boiled potatoes, peeled and mashed

1 teaspoon salt

½ teaspoon white pepper

2 oz. butter, melted

1 tablespoon chopped parsley

In a medium-sized saucepan, scald the milk (bring to just under boiling point) over moderate heat. Add the onions . Cover the saucepan, reduce the heat to low and simmer for 8 to 10 minutes, or until the onions are tender. Drain and set aside, reserving the cooking liquid.

Put the mashed potatoes in a large, deep serving -bowl, add the chopped onions and, with a wooden spoon, beat the two

together until they are well blended. Add a little of the reserved cooking milk and stir until the mixture resembles a very light creamy puree.

Season the mixture with salt and pepper and stir in the melted butter. Garnish the potatoes with parsley and serve


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