Champ
Good with bacon or thick slices of ham and, although not traditional, splendid with fish
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 mins
- Put the spring onions and milk in a small pan and heat to boiling. Take off the heat and leave to infuse.
- Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
- Remove from the heat and mash the potatoes with the butter until no lumps are left. Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with a wooden spoon to make the potatoes fluffy. Season well.
- Serve on individual plates with a hollow in the centre of each serving in which you can put a big knob of butter. Diners then dip each forkful into the pool of melted butter before eating.
Per serving
357 kcalories, protein 7g, carbohydrate 41g, fat 20 g, saturated fat 12g, fibre 3g, salt 0.41 g
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/1665/
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Ingredients
- 100g spring onions , cut into rings
- 150ml/¼ pint full-fat milk
- 900g mashing potatoes , such as King Edward or Maris Piper
- 85-100g/3-4oz butter
- extra butter , for serving
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 mins
Ingredients
- 100g spring onions , cut into rings
- 150ml/¼ pint full-fat milk
- 900g mashing potatoes , such as King Edward or Maris Piper
- 85-100g/3-4oz butter
- extra butter , for serving
Per serving
357 kcalories, protein 7g, carbohydrate 41g, fat 20 g, saturated fat 12g, fibre 3g, salt 0.41 g
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09 February 2009
HazellWinter rated and commented on this recipe
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10 February 2009
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04 September 2009
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