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Suggest a better descriptionScrub the potatoes and boil them in their jackets. Chop finely the scallions or spring onions or chives. Cover with cold milk and bring to the boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter. Season to taste with salt and freshly ground pepper. Serve in a 1 large or 5 individual bowls with a knob of butter melting in the center. Champ may be put aside and reheated later in a moderate oven, 350 degrees F. Cover with aluminum foil while it reheats so that it doesnt get a skin. Yield: 4 to 6 servings NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele Freeman
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 68 | ||
Calories from Fat: 21 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 39.9mg | 1 % | |
Potassium 355.4mg | 9 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.8g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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