I am indebted to Deborah Shorley for this recipe,
which she calls Claragh Champ; we call it Ulster Champ down here and
I prefer to cook the potatoes in their jackets rather than peeling
them first.
Yield: serves 8 as an accompaniment
- 4
pounds baking potatoes, e.g. Russet or Yukon Gold
- 4
cups peas
- 1
cup chopped parsley
- 2
cups milk
- Salt
and freshly ground pepper
- 1
stick butter (traditionally, strong country butter would have
been used)
Cook
the potatoes in boiling salted water until tender, drain well, dry
over the heat in the pan for a few minutes, peel and mash with most
of the butter while hot. Meanwhile bring the milk to the boil and
simmer the peas until just cooked, 8-10 minutes approx. Add the
parsley for the final 2 minutes of cooking. Add the hot milk mixture
to the potatoes. Season well, beat until creamy and smooth and serve
piping hot with a lump of butter melting in the centre.
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