Ulster champ is the traditional Irish mashed potatoes. A staple of Ireland, the
much-maligned potato is the cornerstone of authentic Irish cooking. The fresh green
color and flavor of champ is the next best thing to being in Ireland.
2 1/2 pounds russet potatoes, about 6 large or 8 to 9 medium
8 tablespoons butter
6 ounces (3/4 cup) whole milk
fresh parsley, finely minced
3/4 cups scallions or chives, chopped
white pepper to taste
Melted butter to taste
Scrub and peel potatoes and cut into large pieces. Cook until tender in a large
saucepot by steaming or simmering in water.
Drain well and return pot to low heat
to dry out excess moisture.
Mash potatoes, beat in butter and gradually add milk,
parsley and scallions or chives until mixture is light and fluffy.
Season to taste.
Spoon potatoes onto serving plates.
Make a well in center of each mound of potatoes
and fill with melted butter, to taste.
Makes 6 to 8 servings.
Traditionally, a forkful of potato is dipped into the butter before eating.
Source: Kells Irish Restaurant and Pub, Portland, Oregon