SERVES
4
300 ml/½ pint/1¼ cups milk
100 g/4 oz spring onions (scallions), chopped
8 potatoes, boiled and mashed
100 g/4 oz/½ cup butter
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Champ, also known in some localities as stelk, is a classic Irish potato dish and can be made in a communal casserole dish or in individual bowls. It is very similar to Colcannon (page 119) and is a version of the traditional coiblide, in which onions replace the spring onions. Chives or shallots are often substituted for spring onions, and parsley is sometimes added to basic champ. Other recipes include carrots pre-cooked in milk, peas and even nettles. A spoon is used to take the champ from the outside of the dish and dip it in the melted butter in the centre before eating.
Bring the milk to the boil with the spring onions, then simmer for about 5 minutes until tender. Mix the milk and spring onions into the mashed potato. Spoon the mixture into eight ramekin dishes. Make an indentation in the centre of each dish of potato. Cut the butter into eight pieces and place one in each of the hollows. Sprinkle a little salt and pepper on each dish and serve.