Pea Champ Recipes

CHAMP

Steps:

• Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.
• Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.
• Parsley Champ:
• Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color. Beat into the mashed potatoes and serve hot.
• Chive Champ:
• Substitute freshly chopped chives for parsley.
• Dulse Champ:
• Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
• Pea Champ:
• This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.

POTATO, ONION AND PEA CHAMP RECIPE

Steps:

• Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan. Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the green onions and garlic and cook, stirring, until soft and fragrant, 1 1/2 minutes. Remove from the heat. Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add 1/2 of the hot butter with the green onions and mash to incorporate. Adjust seasoning with salt and pepper, to taste. Remove from the heat and fold in the cooked peas. Transfer to a serving bowl and drizzle the remaining butter and onions over the top. Serve hot. This recipe yields 4 servings.

PEA AND SPRING ONION CHAMP

Steps:

• To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.
• Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.
• When cooked, drain all the water off, peel and mash with most of the butter while hot.
• Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.
• Add the parsley and take off the heat.
• Add the potatoes, keeping some of the milk back in case you don't need it all.
• Season to taste and beat until creamy and smooth, adding more milk if necessary.
• Serve piping hot with the remaining butter melting in the centre.