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In article >, wrote:
>On 5 Sep 2004 08:55:08 -0700, (Paddy) wrote:
>> I would like to find a receipe for making Mushroom and Whiskey gravy.
>> also a receipe for making the potato dish called Champ, the lovely
>> creamy kind. Hoping that someone can suply the desired information
>
>Hi! I typed Champ recipe into Google and this was the #1 hit:
>
>English Champ Makes/Serves: Serves 6
>Ingredients
>
>5 large potatoes, peeled
>1 large onion
>350 ml (12 fl oz) buttermilk, or milk
>6 medium spring onions, finely sliced
>1 stick (8 tbsp) 4 oz (112 g) butter
>1 tsp salt
>Good grinding of black pepper
>
>Method
>1. Cook the potatoes in salted water until just tender.
>2. Drain, allow to dry off then mash them.
>3. Finely grate the onion and cook in the milk for 3 to 4 minutes.
>4. Add the milk and onion to the potato and beat to a creamy consistency.
>5. Stir in the spring onions, butter and season to taste.
>
>So this is basically fancy mashed potatoes? I have some
>buttermilk in the refrigerator right now... think I'll give it a try!

Yeah, sounded very like mashed spuds to me too. Reminded me of a tale
my old aunt once told about mashed spuds. Around here they're
basically spuds mashed after boiling in salted water then mix in
finely chopped onion, parsley, and butter. But the mashed spuds
served by another relative were always much smoother and creamier than
those prepared by my aunt, and she was a bit put out over this. :-)

Finally, the secret was revealed -- add a bit of simmering milk to the
spuds after mashing and before adding in the other stuff. Fair
enough, but my aunt decided it wasn't worth the effort to dirty
another pot just to heat some milk. Then it was pointed out that you
didn't need another pot -- just make a "well" in the spuds down to the
bottom of the saucepan; put a bit of milk into it and reheat until it
bubbles; then mix.

Cheers, Phred.

--
LID