Champ (Or Poundies)
Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.
Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
potatoes
|
|
| ½ | pound |
scallions, spring or green onions
chopped |
|
| 10 | ounces |
milk
|
|
| 4 | ounces |
butter
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
potatoes
|
|
| 226.8 | g |
scallions, spring or green onions
chopped |
|
| 289 | ml/g |
milk
|
|
| 115.6 | ml/g |
butter
|
|
| 1 | x |
black pepper
|
*
|
Directions
Peel potatoes and cook in boiling water.
Simmer milk and scallions together for five minutes.
Strain potatoes and mash thoroughly.
Add hot milk, and the scallions, salt and pepper, and half the butter.
