If your having Corned beef then you might want to try Champ on Saint Patrick’s Day. Often around my house, the corned beef and the potatoes will be gone way before the cabbage at St. Patrick’s day dinner. My kids, are not much at eating cabbage, although it is a major crop around when we live. I soon switched over to making Colcannon, sometimes with cabbage and sometimes with kale. It was an improvement, but I noticed that when dinner was finished, the vegetables would still be on the plate. They managed to eat the potatoes without to much of the vegetable. So I switched to Champ and the problem was solved. Champ comes to us by way of Northern Ireland.
Champ can be made with many different greens, from freshly chopped chives, to scallions or even green peas. It makes a wonderful side dish to corned beef as well as other meats and sausages.
1 1/2 pounds of potatoes
1 bunch of scallions, sliced thin at an angle.
1/2 pint of half and half (You can use 2 percent milk, but why?
1 stick (4 ounces) butter, cut into small slices.
Salt and freshly ground black pepper.
Peel and Boil the potatoes in salted water until tender. remove from stove and drain, then return to the pot they were cooked in.
Warm the half and half, but do not boil.
Mash the potatoes, and while mashing slowly add the half and half, until the potatoes are fluffy, add the butter a little at a time and mix into the potatoes so that it melts.
Next add 3/4th of the sliced scallions, and mix well.
Season with salt and freshly ground black pepper to taste.
Transfer to a serving dish, and sprinkle with the remaining scallions.
Serve with the corned beef.
Chefs note; Some people will cook the scallions in the half and half, we prefer to serve them uncooked. Also sometimes the butter is left out, then when the champ is served, each person will add some butter to their serving of champ. At our house, the cook controls the amount of butter used or we would need to buy a dairy farm.
May You Live as long as you want and never want as long as you live! – Irish Toast
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