Champ PDF Print E-mail

Champ

1 3/4 pounds potatoes
1 bunch scallions, trimmed and sliced fine
2/3 cup whole milk
Salt and freshly-ground black pepper, to taste
1/2 cup (1 stick) butter

Peel the potatoes and cut them into small pieces. Bring to a boil in a pot of salted water, then cover and simmer for 15 to 20 minutes or until tender.

Meanwhile, simmer the scallions gently in the milk for 2 to 3 minutes.

Drain the potatoes, then return them to the pot and place them over low heat for a minute or so to allow any excess water to evaporate.

Add the milk and onions, and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go.

Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.

Makes 4 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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