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Title: Ramp Champ (Mashed Potatoes with Ramps)
Categories: Side Vegetable Game
Yield: 8 Servings
| 2 1/2 | lb | Baking potatoes |
| 1/2 | c | Trimmed and minced ramps |
| 1 1/4 | Sticks unsalted butter - softened (10 tb.) | |
| 1 1/4 | c | Milk |
| Salt and pepper; to taste | ||
| 1 | tb | Minced green ramp tops - to garnish |
In a large heavy saucepan, cover the potatoes with two inches cold water and bring the water to a boil. Add salt to taste and simmer the potatoes, partially covered, for 40 minutes or until they are tender. Drain the potatoes, return them to the pan, and steam them dry, covered and shaking the pan, for 3 minutes. Let the potatoes cool until they can be handled, then peel them.
While potatoes are boiling, in a small saucepan cook the ramps in 2 tb. of butter over low heat, stirring, for 5 minutes or until they are softened. Add the milk, scald the mixture over moderate heat, and keep it warm.
Rice the potatoes or force them through a food mill into the large saucepan. Beat in 6 tb. of the remaining butter, cut into pieces. Add the milk mixture in a stream, beating. Season with salt and pepper and, if necessary, heat the mixture over low heat, stirring, until it is heated through.
Transfer to a heated serving dish, garnish with ramp tops, and top with remaining 2 tb. butter.
Reprinted from "Gourmet" magazine, April 1983 in _Mom & Ramps Forever!_ by Barbara Beury McCallum. Charleston, WV: Mountain State Press, 1983. ISBN 0-941092-09-7. Pg. 32. Typed for you by Cathy Harned.
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