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Champ is a dish that is native to Northern Ireland. It is made by blending scallions with creamy mashed potatoes. Here in Vermont, we relate to Champ as a lake monster living in Lake Champlain! Our recipe replaces the traditional scallion for a Vermont favorite, garlic scapes. This dish twist, Vermont “Champ”, is a fun play on words that is sure to bring a smile to the table!

Ingredients:

  • 2 pounds potatoes, peeled and quartered

  • 1/2 cup garlic scapes, sliced

  • 1 cup milk

  • 1 Tbsp. olive oil or butter

  • 1/2 tsp salt, or to taste

  • pinch of pepper, or to taste

Main Ingredient(s): Garlic Scapes, Potatoes

Steps:

  • Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender.
  • Drain well. Return to a very low heat and allow for the potatoes to dry out for a few minutes. Remaining water will evaporate during this process. Remove from heat.
  • Meanwhile, heat the milk and garlic scapes on low in a saucepan, until warm (skin will form on milk) remove from heat.
  • Add salt, pepper and olive oil to potatoes and mash until smooth. Briskly stir in the milk and garlic scapes until evenly mixed. Serve piping hot.
Photo of alleged Champ siting
Photo of assorted varieties of potatoes
White bowl with whole white potatoes, and bunch of garlic scapes curled on top.
Saucepan with chopped white potatoes in water, stick of butter, pint of milk and white bowl of chopped garlic scapes; displayed on cutting board.
Cooked chopped potatoes and garlic scapes in saucepan, topped with salt and pepper. Ready to mash.
Vermont Champ in blue ceramic bowl, topped with pat of butter. On plate with colorful napkin and serving spoon.
Published On: August 10, 2022