Page 9 - Fitzgerald's Irish Cookbook

C H A M P
8 medium potatoes peeled (peeling optional for more flavor) small bunch of scallions (spring onions)
1/2 cups milk salt and pepper to taste
one pat of butter per per per person
Boil potatoes until soft not mushy drain and and and return them to to to the the the the heat to to to dry somewhat before mashing Chop the the the the scallions finely both green and and and and white parts and and and and cook for for 5 minutes in in fin in in in the the the the milk Beat fluffy season to to to taste
and and and serve serve a a a a a a a a a a a a a a a a a large mound on on on on each plate with with a a a a a a a a a a a a a a a a a nice pat of butter butter melting on on on on top Each forkfull is is dipped into the melted butter butter as as as it it it is is eaten Very good when served with with Ice cold milk COLCANNON is is made much the the the the same way as as Champ but with the the the the addition of cabbage cabbage Shred and and chop a a a a a a a a a a a a a a a a a a a small cabbage cabbage (discard the the the the heart ‘stump’) cook until tender and and mix mix into the the the the potato mixture Serve as as above Champ is is the Irish version of American mashed potatoes It’s a a simple warming dish which is is inexpensive easy to prepare and very filling Champ