How To Cook Irish Poundies (Champ)

March 10, 2012 8:14 PM EST

2 pounds red potatoes, peeled and halved
1 cup milk
1/2 cup green onions, chopped
1/4 cup butter
salt and freshly ground black pepper to taste

1. Cook potatoes in boiling water for about 20 minutes.
2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.
3. Simmer milk and spring onions together for five minutes.
4. Mash the potatoes, salt and butter together thoroughly.
5. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
6. Champ is served piled high on the dish, with butter in the center. Serve.

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