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“Champ,a mixture of mashed potatoes and scallions that is sometimes called poundies, is served with a mound of melted butter in the center. Traditionally, it's eaten with a spoon, starting from the outside of the mound and dipping each spoonful into the butter. In the old days, the tool used for mashing the potatoes was a pestle-shaped instrument called a "beetle," thus the old Irish poem There was an old woman who lived in a lamp; she had no room to beetle her champ. She's up'd with her beetle and broke the lamp, and now she has room to beetle her champ.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the potatoes in boiling water until tender,12 to 15 minutes. Drain and mash.
  2. Meanwhile, in a medium saucepan, combine milk and 4 Tbsp of the butter. Heat until butter melts.
  3. Add chives or scallions,reduce heat to a simmer and cook for 4 minutes or until scallions are soft.
  4. Add potatoes, salt and pepper to the milk mixture and stir until blended.
  5. To serve, spoon the champ into a deep bowl, make a well in the center and top with remaining butter.

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