Fluffy mashed potatoes folded with chopped spring onions and a generous pool of melted butter in the center — pure Irish comfort.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm deep bowl
Garnishes: melted butter pool, sliced spring onions
Accompaniments: braised meat, roasted vegetables
Instructions
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1
Boil potatoes in salted water until completely tender, about 20 min. Drain well and return to the pot.
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2
Meanwhile, gently heat milk with spring onions in a small saucepan for 3-4 min. Do not boil.
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3
Mash the potatoes until smooth. Beat in the warm milk and spring onion mixture and half the butter.
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4
Season generously with salt and white pepper.
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5
Serve mounded in bowls with a well pressed into the top. Drop remaining butter into the well and let it melt.
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6
Each forkful is dipped into the pool of melted butter.
Did You Know?
On Halloween, champ was traditionally made with coins, rings, and thimbles hidden inside — finding a ring meant marriage within the year.
Chef's Notes
Equipment Tips
- large pot
- potato masher
- saucepan
Garnishing
melted butter pool, sliced spring onions
Accompaniments
braised meat, roasted vegetables
The Story Behind Champ
Champ is one of the oldest surviving Irish potato dishes, predating colcannon. It hails primarily from Ulster and the northern counties where spring onions were the green of choice, unlike the cabbage or kale used further south for colcannon.
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