Title: Champ (Or Poundies)
Categories: British Vegetable
Yield: 8 Servings
| 4 | lb | Potatoes |
| 1/2 | lb | Chopped scallions |
| 10 | fl | Milk |
| 4 | oz | Butter |
| | | Pepper |
Champ is served piled high on the dish, with a well of melted butter in the
center. It is eaten with a spoon from the outside, each spoonful being
dipped in the well of melted butter. . Peel potatoes and cook in boiling
water. Simmer milk and scallions together for five minutes. Strain
potatoes and mash thoroughly. Add hot milk, and the scallions, salt and
pepper, and half the butter. . The traditional implement used for pounding
potatoes was a wooden masher, pestle-shaped, called a "beetle." The poem
says: . There was an old woman that lived in a lamp; she had no room to
beetle her champ. . She's up'd with her beetle and broke the lamp, and now
she has room to beetle her champ.