Recipe By : Bon Appetit Magazine, May 1996
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Irish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Russet potatoes -- peeled cut
- into 1" pieces
1/2 c Whipping cream
1/4 c Butter
1 bn Green onions -- sliced
This recipe was created to accompany beef tenderloin with spring
vegetables.
Champ is traditionally served with a well in the middle that
has a dab of butter melting in it. The potatoes are usually eaten
from "outside" to "inside," dipping each bite into the butter.
Cook potatoes in pot of boiling salted water until very tender, about
15 minutes.
Meanwhile, bring cream and butter to simmer in heavy small saucepan
over medium heat, stirring often. Mix in green onions. Remove from
heat. Cover and let steep while potatoes cook.
Drain potatoes thoroughly. Return potatoes to same pot and mash. Add
cream mixture and stir until blended. Season to taste with salt and
pepper. (Can be prepared 2 hours ahead. Cover; let stand at room
temperature. Rewarm over low heat, stirring often.)
Recipe by Tinakilly Country House & Restaurant, Rathnew, Ireland
