Ingredients
Potatoes
- 1.2 kgfloury potatoes, such as Kerr’s Pink or Maris Piper
- 1 tablespoonsalt, for the water
Scallions
- 1large bunch scallions, about 10
- 250 mlwhole milk
To finish
- 100 gbutter, plus more for the wells
- salt and white pepper
Directions
- Peel them and cut them into even large chunks. Put them in a pan and cover with cold water. Starting in cold water cooks them evenly through. Add the salt and bring it to a boil. Simmer them for about twenty minutes. They are ready when a knife slides in with no resistance. Drain them thoroughly in a colander. Return the drained potatoes to the empty hot pan.
- Set it back on a low heat for one minute. Shake the pan gently as the steam rises. Wet potatoes make a watery mash. Trim the scallions and slice them finely. Use both the white and the green parts. Put them in a small pan with the milk.
- Bring it slowly to just below a simmer. Do not let it boil, which curdles the milk. Take it off the heat and cover it. Let it infuse for ten minutes. The milk takes on the onion flavour.
- Mash the hot dry potatoes thoroughly. Use a masher or a ricer, never a food processor. Work quickly while everything is hot. Cold potatoes will not absorb the milk. Add the butter to the mashed potato first.
- Beat it in until it has melted through. Now add the hot scallion milk gradually. Beat after each addition with a wooden spoon. Stop when it is soft but still holds its shape.
- Season it generously with salt and white pepper. Taste it and adjust the seasoning. Potato needs more salt than most people expect. Pile a generous mound onto each warm plate. Make a deep well in the top with a spoon. Drop a knob of butter into each well. Let it melt into a golden pool.
- Serve it immediately while it is very hot. Take a forkful from the outside of the mound. Dip it into the melted butter in the middle. Work your way around the mound as you eat.
Technique
- Champ is closely related to colcannon, which uses cabbage or kale in place of scallions.
- Both are traditionally associated with Halloween in parts of Ireland, sometimes with charms hidden inside.
Substitutions
- Chives can replace scallions for a milder version.
- Cream can replace some of the milk for a richer mash.
Variations
- Colcannon uses cabbage or kale and often bacon.
- Some households add a little chopped parsley.
- A version with nettles is made in spring in parts of Ireland.
Frequently asked questions
What is Champ?
Champ is a salad & side from Ireland: mashed potatoes with scallions and melted butter.
How long does Champ take to make?
Champ takes 15 minutes of preparation and 25 minutes of cooking. The recipe makes serves 4. It is rated easy to make.
What can I substitute in Champ?
Yes, within limits. Chives can replace scallions for a milder version. Cream can replace some of the milk for a richer mash.
What is the most important thing to get right in Champ?
Bring it slowly to just below a simmer. Do not let it boil, which curdles the milk. Take it off the heat and cover it. Let it infuse for ten minutes. The milk takes on the onion flavour.
