Happy St. Patrick’s Day to all!
When I posed the question on Facebook as to what Irish dish they wanted to see on the blog, one of my kind readers suggested I make Champ!
Of course I give the people what they want so here goes…
and by people I mean the one person that actually responded.
[insert awkward crickets here]
But you know I can’t just put out any ol’ recipe so I’m going to put my little spin on it while trying to keep it as traditional as possible.
So here goes nothin’!
Traditionally Champ is a very simple dish made out of very simple ingredients including potatoes, milk, green onions, & butter.
When I heard this ingredient list all I could think was:
Oh, & by the way, they also call this dish “poundies”.
That was it.
Anything that has names as awesome as “champ” & “poundies” is gettin’ made.
Champ is kind of like mashed potatoes. The only difference I noticed is that these potatoes are made with green onion that is simmered in milk then added to the potatoes before throwing a whole lot of butter in to make it extra creamy.
I added a little twist to the recipe by adding two crushed garlic cloves to the milk & green onions in order to give it a slight garlic flavor without overpowering the dish & making it a garlic dish vs a potato/onion dish.
Sometimes subtle is nice.
The traditional way to present this dish is to serve it family style, make a well in the middle of the potatoes, put a pat of butter in said well, & let each person serve themselves while taking a bit of the melted butter with them.
And then sometimes subtle is overrated.