Buttery Irish Champ
Champ is one of the simplest and most beloved of all Irish potato dishes, consisting of fluffy mashed potatoes stirred through with milk-softened spring onions and finished with an almost obscene amount of golden butter. It is traditional to make a well in the center of each serving and fill it with butter so that each forkful can be dipped into the rich golden pool.
Silky Irish mashed potatoes loaded with spring onions and served with a generous well of melted butter.
Nutrition per serving
Ingredients
Main
Vegetables
Dairy
Seasoning
Instructions
Boil the Potatoes
Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil over high heat and cook for 20 to 25 minutes until completely tender all the way through when tested with a sharp knife. Drain well and leave in the colander to steam dry for a couple of minutes.
Warm the Milk and Onions
While the potatoes cook, place the sliced spring onions and milk together in a small saucepan over low heat. Warm gently for about 5 minutes until the milk is hot and the onions have softened and infused their flavor into the milk. Do not allow the milk to boil.
Mash and Combine
Return the drained potatoes to the pot over very low heat. Mash thoroughly until completely smooth and free of lumps. Pour in the warm spring onion milk gradually, beating it into the potato until you achieve a light and fluffy consistency. Season well with salt and white pepper.
Serve with Butter
Divide the champ between four warmed serving bowls. Make a well in the center of each portion using the back of a spoon and place a generous knob of the remaining butter into each well. Serve immediately while steaming hot so that the butter melts into a golden pool.
Substitutions
Common mistakes
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