Champ

Champ are Irish mashed potatoes. They are speckled with green, which comes from the addition of thinly sliced green onions, but sometimes scallions, chives, or chopped parsley or cilantro are used instead or in addition to the onions. I also find champ are usually flavored heavily with garlic, and enhanced with lots of butter and milk or cream, as well as some salt and pepper. They are normally presented nicely in huge mounds, sometimes piped for a different look. Here is my champ recipe:

1.   Boil the desired amount of peeled mealy potatoes until tender. Drain.
2.   Mash well. The potatoes in champ should be quite smooth, with the texture coming from the greens only. It may help to whip or purée the potatoes.
3.  Mash in some butter and cream or milk, as well as garlic paste or finely minced garlic.
4.  Stir in the greens of choice, finely chopped.
5. Season to taste with salt and pepper.
6. The potatoes may now be spooned into a serving dish or piped. If piped, ensure your greens are finely chopped so they do not get stuck in the piping tip.