CHAMP, STELK OR CHAPPIT TATTIES
Champ or stelk are the Irish names for
this simple but luxurious dish of mashed potatoes. In Scotland the same
dish is called Chappit Tatties; in London I have seen it billed on
fashionable menus as Pommes Puree with Green Onions. Champ should be
served in individual mounds or dishes as everyone needs to have their
own pool of butter.
Serves 4
-
6-8 mealy potatoes
-
8 fl oz (225 ml) milk
-
bunch of spring onions, chopped including
the green part
-
4 oz (110 g) butter, chopped into small
pieces
-
Pinch of salt, pepper
-
Boil the potatoes in their skins and
simmer the onion in the milk. When cooked remove the skins of the
potatoes and mash.
-
Using a wooden spoon, beat in the onion
and milk until the puree is light and fluffy.
-
Divide between four dishes and make a
well in the centre of each.
-
To each well add the chopped butter which
will melt in the heat.
-
Fat with a fork taking potato from the
outside and dipping it into the butter.
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