Title: Champ (or poundies)
 Categories: Irish, Vegetables
      Yield: 8 Servings
 
      4 lb Potatoes
    1/2 lb Chopped scallions
     10 fl Milk
      4 oz Butter
           Pepper
 
  Champ is served piled high on the dish, with a well of melted butter
  in the center.  It is eaten with a spoon from the outside, each
  spoonful being dipped in the well of melted butter. . Peel potatoes
  and cook in boiling water.  Simmer milk and scallions together for
  five minutes. Strain potatoes and mash thoroughly.  Add hot milk, and
  the scallions, salt and pepper, and half the butter. . The
  traditional implement used for pounding potatoes was a wooden masher,
  pestle-shaped, called a "beetle." The poem says: . There was an old
  woman that lived in a lamp; she had no room to beetle her champ. .
  She's up'd with her beetle and broke the lamp, and now she has room
  to beetle her champ.