Champ




Ingredients

  • 6 to 8 baking potatoes, unpeeled
  • 1 bunch scallions
  • 1½ cups milk
  • 4 to 8 Tablespoons butter (to taste)
  • Salt and pepper

Procedure

  1. Scrub potatoes (do not peel), place them in a pot, and cover them with water.
  2. Heat the water to boiling, and cook the potatoes until they can be pierced with a fork (about 25 minutes).
  3. Finely chop the scallions (use both the white bulbs and the green stems) and put them in a small saucepan.
  4. Cover the scallions with the milk and bring slowly just to a boil.
  5. Simmer for about 3 to 4 minutes, stirring constantly with a wooden spoon. Turn off the heat and let the mixture stand.
  6. Peel and mash the hot boiled potatoes in a saucepan. Add the milk and scallions mixture and beat well.
  7. Beat in the butter. Season to taste with salt and pepper.
  8. Serve in 1 large or 4 individual bowls with a pat of butter melting in the center of each serving. May be reheated.
Serves 4 to 6.


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