Instructions: Boil the potatoes, in their skins, with the onion until they are soft.

Drain them, let them steam dry and skin them. Return them to the saucepan and mash them with the onion.

While the potatoes are cooking, wash and finely chop the nettles. Put them into a saucepan with the milk and boil them for ten minutes. The milk will curdle but this does not matter. Put the saucepan of potatoes on a low heat and mix in the nettles and milk. Season with the pepper and stir on a low heat for two minutes so the puree dries a little. Put the champ either onto one large plate of four small ones. Make a well in the centre and put in the butter.

Note: Champ, made with potatoes and nettles, can be served as a side dish or as a light meal in itself. In Ireland, it was once served for the childrens supper, accompanied by a glass of buttermilk.

DUFF, Gail
The Countryside Yearbook

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