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 cup 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
Spoon potatoes onto serving plates. Make a well in
center of each mound of potatoes and fill with melted butter,
Traditionally, a forkful of potato is dipped into the butter
Makes 6 to 8 servings.
Source: Kells Irish Restaurant and Pub, Portland, Oregon