2 lb (1 kg) good potatoes, Pentland Squires, King Edwards or Caras
4-5 tablespoons milk
Bunch spring onions and a handful fresh parsley
3 - 4 tbsp (1 1/2 - 2 oz) 40-50 g butter
1/2 teaspoon grated nutmeg
Pinch Salt and freshly ground black pepper
4-5 tablespoons milk
Bunch spring onions and a handful fresh parsley
3 - 4 tbsp (1 1/2 - 2 oz) 40-50 g butter
1/2 teaspoon grated nutmeg
Pinch Salt and freshly ground black pepper
method
1. Wash and trim the spring onions and parsley, and chop finely.
2. Wash and peel the potatoes. Make sure they are roughly the same size and boil until tender.
3. In the saucepan mash the potatoes very thoroughly, add the milk and chopped spring onions and parsley while the potatoes are still hot, and mix thoroughly.
4. Put the lid on and leave for a couple of minutes. Add the nutmeg, season generously with salt and pepper, and stir again.
5. In Ireland, you heap a pile of champ on to each plate rather like a volcano with a dent in the middle.
6. Put a knob of butter to melt into the dent and count the calories! Here you can do the same, or stir the butter into the potato and eat it with plain grilled meat or fish.
2. Wash and peel the potatoes. Make sure they are roughly the same size and boil until tender.
3. In the saucepan mash the potatoes very thoroughly, add the milk and chopped spring onions and parsley while the potatoes are still hot, and mix thoroughly.
4. Put the lid on and leave for a couple of minutes. Add the nutmeg, season generously with salt and pepper, and stir again.
5. In Ireland, you heap a pile of champ on to each plate rather like a volcano with a dent in the middle.
6. Put a knob of butter to melt into the dent and count the calories! Here you can do the same, or stir the butter into the potato and eat it with plain grilled meat or fish.
serving amount
serves 4
rate this recipe
4.6
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