Champ
Buttery mashed potato studded with spring onion.
About Champ
Mashed potato is beaten with milk, plenty of butter and chopped spring onion, then served with a melting well of more butter on top. It is a simple, cherished Irish comfort dish.
🏛️ History & Culture
Champ is a traditional Irish dish rooted in the country's deep history with the potato, which became a staple after its introduction in the 16th century. Its origins are closely tied to the northern province of Ulster, where it was a common farmhouse meal made from inexpensive, readily available ingredients like scallions, milk, and butter.
Regional variations exist, with colcannon (which adds cabbage or kale) being the better-known southern cousin, while champ typically uses spring onions or chives. The dish holds cultural significance as a symbol of Irish comfort cooking, often served with a well of melted butter in the center, and it remains a beloved staple in homes and pubs across the country.
🍳 How to make Champ
AI-assisted, not kitchen-testedChamp (Irish Mashed Potatoes with Spring Onions)
A classic Irish comfort dish of creamy mashed potatoes blended with chopped spring onions and enriched with plenty of butter and warm milk, traditionally served with a melting well of butter in the center.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 900 g (2 lb) floury potatoes, Golden Wonder or Maris Piper work best; russets are a close substitute
- 200 g (7 oz) spring onions, use the white and most of the green tops, finely sliced
- 150 ml (5 fl oz) whole milk, or use a mix of milk and cream for extra richness
- 80 g (⅓ cup) salted butter, divided; plus extra to serve
- 1 tsp fine sea salt, plus more for the cooking water
Steps
- 1 Peel the potatoes and cut into roughly 3 cm (1¼ in) chunks so they cook evenly. Place in a large pot, cover with cold water, add a generous tablespoon of salt, and bring to a boil.
- 2 Reduce the heat and simmer for 15–20 minutes, until the potatoes are very tender and a knife slides through without resistance (internal temperature about 95 °C / 203 °F). Drain well and return to the hot pot for 30 seconds to dry off.
- 3 While the potatoes cook, gently warm the milk with 50 g (3 tbsp) of the butter in a small saucepan over low heat. Add the sliced spring onions and simmer very gently for 3–4 minutes until just softened but still bright green. Keep warm.
- 4 Mash the potatoes using a ricer or potato masher until smooth. Pour in the warm milk, butter, and spring onion mixture and beat vigorously with a wooden spoon for 1–2 minutes until light and fluffy. Taste and adjust salt.
- 5 Pile the champ into 4 warmed bowls. Use the back of a spoon to make a well in the center of each and place a generous knob (about 1 tbsp) of the remaining butter into each well. Serve immediately so the butter melts into the potatoes.
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