Ireland Champ
奶油洋葱土豆泥

Champ is a dish closely associated with Ireland, where it has been made for centuries. It consists of mashed potatoes, traditionally mixed with scallions, and sometimes with peas added. During Ireland's historical periods of financial struggle, numerous families ate champ frequently, since it was cheap and relatively nutritious. The dish is related to colcannon, another Irish potato dish. Most countries have some variation on champ, such as the Dutch stamppot boerenkool. In addition to being eaten year round, champ is also traditionally served at Halloween.
土豆泥与爱尔兰有着密切联系，在爱尔兰制作土豆泥的历史已有几个世纪之久。土豆泥用捣碎的土豆做成，一般里面还会加入大葱，有时还有豌豆。历史上爱尔兰陷入经济困难时，无数家庭常以土豆泥为食，因为它价格低廉，且含有一定营养。与奶油洋葱土豆泥有关的还有另外一道爱尔兰土豆类菜肴，即马铃薯卷心菜泥。大多数国家都有土豆泥，与奶油洋葱土豆泥多少有些不同，比如荷兰的“stamppot boerenkool”。除了一年四季食用土豆泥，一般万圣节时人们也会享用这一美味。

For making champ, potatoes suitable for mashing are boiled in a large pot. While the potatoes boil, milk or cream and butter are gently heated in a saucepan. Scallions, also called spring onions, are thinly sliced and added to the milk mixture, so that the milk will be infused with the flavor. The potatoes are drained and mashed or run through a food mill, and the milk is mixed with the potatoes. The resulting dish is mashed potatoes with an oniony twist. Some cooks add peas or other vegetables to their champ, making the dish more interesting in flavor as well as more nutritious.
做土豆泥时，那些适合捣碎做泥的土豆会被放进大锅里煮。同时人们用炖锅小火加热牛奶(或奶油)和黄油。大葱被切成薄片，加入到牛奶的混合物中，这样牛奶中会融入葱的香味。煮熟的土豆沥干水后捣碎或用食品碾磨机压碎，与牛奶等混合在一起，便得到了融入葱味的土豆泥。一些厨师会在土豆泥里加入豌豆或其他蔬菜，这样食物的味道更美味，营养也更丰富。

Colcannon, a related dish, is made with cabbage or kale instead of scallions. Usually the added ingredient is cooked separately, rather than being mixed with the milk and cream.
与之相关的一道菜肴马铃薯卷心菜泥，用的不是大葱，而是卷心菜或羽衣甘蓝。一般加入的配料是分开另煮的，而非混在牛奶和奶油里。