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Measurements
      Title: Champ
 Categories: Side dish, Vegetables, Irish, Dkuhnen msn
      Yield: 6 servings
 
      2 lb Russet potatoes, peeled and
           Quartered (1 kg)
    3/4 c  Milk (175ml)
    3/4 c  Chopped green Onions (175ml)
      2 T  Butter (25ml)
    1/4 t  Salt (1ml)
           Pinch of pepper
           Chopped green onion tops
 
  In a medium saucepan of boiling salted water, cook potatoes about 15
  minutes, until tender.  Drain well.  Return to saucepan; place over
  low heat to dry potatoes slightly.  Set aside.  In small saucepan,
  combine milk, green onions and butter over medium-low heat for 5
  minutes until piping hot; keep warm.  Press potatoes through food
  mill or ricer, or mash with a potato masher until smooth.  Using
  electric mixer, beat in milk mixture until potatoes are creamy,
  adding more milk if necessary.  Stir in salt and pepper.  Spoon into
  serving bowl; sprinkle with green onion tops. Per Serving; 171
  calories, 4g fat. Source:  Homemaker's Magazine, March 1996 edtion.
  Recipe shared by Deborah Kuhnen.


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