Wild garlic champ
A bowl of mashed potatoes flecked with wild garlic and a blob of butter melting in the centre - classic comfort food
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
4
MINUTES
Ingredients
1.5kg 6-8 unpeeled âoldâ potatoes e.g. Golden Wonders or Kerrs Pinks
350ml milk
50-110g butter
salt
freshly ground pepper
85g wild garlic leaves, roughly chopped
Method
Scrub the potatoes and boil them in their jackets. Chop finely the wild garlic leaves. Cover with cold milk and bring slowly to the boil. Simmer for about 3-4 minutes, turn off the heat and leave to infuse.
Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions. Beat in the butter. Season to taste with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.
Wild garlic champ may be put aside and reheated later in a moderate oven, 180°C. Cover with tin foil while it reheats so that it doesnât get a skin. Scallion Champ (spring season): add 110g chopped scallions or spring onions (use the bulb and green stem) or 45g chopped chives to the milk just as it comes to the boil. Continue as above.
