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Let's whip up some champ, a rich and rustic Irish dish of mashed potatoes flecked with scallions and topped with butter.While colcannon adds kale – or sometimes cabbage – to the mashed potatoes, champ uses scallions or leeks.The classic potato to use in this dish is the russet, also called the baking potato. A cross between a baking potato and a boiling potato, Yukon Golds happen to make tasty champ.It's not enough to simply mash scallions into the potatoes.Once the milk boils, you pull it off the heat and let the scallions steep while the potatoes cook.By all means, finish your champ the proper Irish way with an extra little pat of butter right in the middle of the mound of potatoes.n 2 pounds russet or Yukon Gold potatoes, scrubbed but not peeled
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