Champ hails from the beautiful, mystical and magical country of Ireland! Truly a breathtakingly beautiful land.

My husband hails from Belfast, No. Ireland, and enjoys preparing popular Irish cuisine. Champ has been one of his favorites. With some healthy alteration you can enjoy a bit of Ireland, but without the fat of cream and butter. This is a hearty, healthy side dish that promises to warm the 'cockles of your heart'. And, remember, potatoes are good for you. Don't be afraid to indulge!

2 lbs. potatoes (I love Yukon gold taters)
6 small scallions, thinly sliced
non-dairy milk
non-dairy butter
salt & pepper to taste

Peel, slice and boil potatoes till tender. While potatoes cook, simmer scallions in 1/2 cp non-dairy milk on low heat for 10 minutes till tender. When scallions are done, keep them in pot with milk till potatoes are cooked.

Drain cooked potatoes. Put potatoes back in pot. Add the scallions and milk mix, 3 T non-dairy butter, salt and pepper to taste, and mash well till smooth. Add more non-dairy milk as needed to achieve a creamy consistency.

If you don't have scallions, you can use a leek instead. Just wash the leek well, cut off about 1/3 of green tops and slice thinly. Then cook the leek in non-dairy milk as above for scallions.

Note: I often cook a 1/4 head of chopped cabbage in boiling water. When done add to above ingredients and beat till smooth and creamy.