Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Champ

Serves 4-6

Ingredients

900g/2 lb potatoes, peeled and halved
Milk
75g/3 oz cold butter
Salt and pepper
1 bunch scallions (spring onions), finely sliced
One or two gratings of fresh nutmeg

Method

• Cook the potatoes in boiling salted water until completely tender but not mushy. Drain and allow to steam for 5 minutes.
• Once the potatoes have dried off completely, mash well with a potato masher or use a ricer. Add back into the pot and stir in the cold butter. Put the pan over a medium heat and add milk to loosen the mixture. Stir in the scallions and add salt and pepper to taste, adding more milk if necessary. Serve piping hot with another knob of butter.

N.B.

Scally is a different variation using nettles, instead of scallions.