Irish Nettle Champ
The Irish certainly know a thing or two about creative potato recipes, and Champ is no exception. Mashed potatoes with nettle tops are delicious as a side dish or light meal.
In Ireland, Champ was traditionally served as a child's supper, accompanied by a glass of buttermilk.
- 1 1/2 pound potatoes
- 2 ounces nettle tops
- 2 ounces butter
- 1 small onion
- 1/2 pint milk
- freshly ground black pepper, to taste
1. Boil the potatoes, in their skins, with the onion until they are soft. Drain them, let them steam dry and skin them. Return them to the saucepan and mash them with the onion.
2. While the potatoes are cooking, wash and finely chop the nettles. Put them into a saucepan with the milk and boil them for ten minutes. The milk will curdle, but this shouldn't affect taste. Put the saucepan of potatoes on a low heat and mix in the nettles and milk. Season with the pepper and stir on a low heat for two minutes so the puree dries a little. Put the champ either onto one large plate or four small ones. Make a well in the centre and put in the butter.
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