Kells Ulster Champ
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 potatoes
- 8 tablespoons butter
- 6 ounces (3/4 cup) whole milk
- 1/2 cup fresh parsley, finely minced
- 3/4 cups scallions or chives, chopped
- Salt and 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.
Yield: 6 to 8 servings
Traditionally, a forkful of potato is dipped into the butter before eating.
Source: Kells Irish Restaurant and Pub, Portland, Oregon
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