Champ
Irish mash folded with spring-onion-infused milk and served with a golden pool of melting butter.
← Nouns Cooking · British & Irish
Ingredients
- 1 kg floury potatoes, peeled and cut into chunks
- 1 bunch spring onions (about 100 g), finely sliced
- 150 ml whole milk
- 75 g butter, plus extra to serve
- Salt
- White pepper
Method
- Boil the potatoes in salted water for 15–20 min until completely tender.
- Meanwhile, put the spring onions and milk in a small pan and warm gently for 5 min, without boiling, so the onions soften and flavour the milk.
- Drain the potatoes and let them steam dry in the pan for 1 minute. Mash until smooth.
- Beat in the hot milk and onions and the butter until creamy. Season with salt and white pepper.
- Pile onto plates, make a well in the top of each mound and drop in a knob of butter to melt.
Tips
- Champ is the classic partner for sausages, boiled ham or a pan of Irish stew.
- A potato ricer gives the smoothest result.
Sources
Written in our own words after cross-checking these recipes:
Open Champ in Nouns Cooking