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Champ, Stelk or Chappit Tatties

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

  1. Boil the potatoes in their skins and simmer the onion in the milk. When cooked remove the skins of the potatoes and mash.

  2. Using a wooden spoon, beat in the onion and milk until the puree is light and fluffy.

  3. Divide between four dishes and make a well in the centre of each.

  4. To each well add the chopped butter which will melt in the heat.

  5. Fat with a fork taking potato from the outside and dipping it into the butter.

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