CHAMP (mashed potatoes with scallion, for four)

“Champ is Irish. There are many regional names for champ – bruisy, cally, goody and pandy are some of them. There are also many stories surrounding the dish because it was prepared specially for Hallowe’en. It was customary to offer champ to the fairies then. A bowl would be left out under a hawthorn bush on Hallowe’en or All Souls Night.” Sarah Edington, Complete Traditional Recipe Book, The National Trust

2 pounds russet or Yukon gold potatoes, scrubbed, peeled and cut into 2 inch pieces

½ cup whole milk

½ stick (1/4 cup) unsalted butter

½ cup thinly sliced scallion

½ teaspoon salt

freshly ground black pepper to taste

1. Place potatoes in a large saucepan with cold, salted water to cover by about 1 inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until the potatoes are just tender when pricked with a thin-bladed knife, about 20 minutes.

2. Drain the potatoes well and mash with a potato masher. Stir in the butter and enough milk to reach the desired consistency. Stir in the scallions and salt and pepper to taste.

adapted from The Best of Gourmet, volume VI

SERVE WITH: Roasted chicken with bacon