Champ (or Poundies) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Potatoes,
1/2 lbs: Chopped scallions,
10 fl oz: Milk,
4 ounce: Butter,
Pepper,
Directions:
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. . 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. . The
traditional implement used for pounding potatoes was a wooden masher,
pestle-shaped, called a "beetle." The poem says: . There was an old
woman that lived in a lamp; she had no room to beetle her champ. .
Shes upd with her beetle and broke the lamp, and now she has room
to beetle her champ.
Source from luhu.jp
in the center. It is eaten with a spoon from the outside, each
spoonful being dipped in the well of melted butter. . 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. . The
traditional implement used for pounding potatoes was a wooden masher,
pestle-shaped, called a "beetle." The poem says: . There was an old
woman that lived in a lamp; she had no room to beetle her champ. .
Shes upd with her beetle and broke the lamp, and now she has room
to beetle her champ.
Source from luhu.jp