champ

[homerbart]

I made this for myself yesterday - it was okay but I'm an Irish person and know this could have been better.

It turned out a plate of stodge but I have had it in cafes whereby the potatoes have been fluffy. Any tips

[Kim A]

Let the potatoes steam in the colander for at least 10 minutes after when you drain them. Use a potato ricer, rather than a masher, use more butter than you think can possibly be good for you and refer to the recipe in Gourmet Ireland by Paul Rankin, which is the one I use and which causes grown men to weep with gratitude.

[weeal]

that sounds interesting, is it the way to a man's heart?
i saw someone mention champ on here yesterday actually

[BollyKnicker]

If you want to be more health conscious - follow the initial idea to use a potato ricer but instead of butter, use 2% Greek Yoghurt - it works just as well. Also use a floury potato variety such as Desiree or Maris Piper - but avoid King Edwards - they have the right texture but have a slightly sweet taste which isn't great with something savoury like Champ.

[jack daniels]

Well if you use some of the potatoes on the post you put on 'food' then it should help

http://www.theanswerbank.co.uk/Food-and-Drink/ Food/Question545916.html

[XFilesfan]

You need to use a 'floury' potato not a waxy one and the recipes i've googled all add varying amounts of milk, from 7fld ounces to a pint!

[beejay1124]

oh goody a question on champ--forget paul rankin et all==boil yer spuds(floury best) finely cut up yer scallions(spring onions) -if you wish heat them in a seperete saucepan with a small amount of milk-then drain (both spuds and scallions -then mash all together(salt to taste).The real art is in the serving-none of those wee tiddly offerings you see on them cookery programmes-put a mountain of it on a plate make a well in the middle and put a big chunk of butter therein---do not decorate with a sprig of parsley lol-(i add hp too) no need for a glass of wine either-glass of cold milk--or best of all cold buttermilk