Champ is one of Ireland’s best-loved comfort foods – a simple, fluffy mashed potato dish flecked with scallions (spring onions) and rich with butter and milk. Jamie Oliver has called champ “the epic cousin of mashed potato” and “possibly one of the best potato recipes in the world,” and it’s easy to see why once you’ve tasted it.
The beauty of champ is its simplicity. If you already have a favourite mashed potato recipe, you’re most of the way there – just stir through some finely sliced scallions at the end and you’ve got champ. It’s a brilliant side dish for sausages, bacon and cabbage, stews, or simply on its own with an extra knob of butter melting into the middle.
Serves: 4
Ingredients
- 1 kg floury potatoes, such as Kerr’s Pink or Maris Piper
- 125 ml milk
- 100 g butter
- 6 scallions, white and green parts finely sliced
- Salt and freshly ground black pepper
Method
1. Peel the potatoes and slice them about 1/4 inch (roughly 6 mm) thick. Put them in a large pot of generously salted water and bring to the boil.
2. Simmer until the potatoes are tender, then drain well.
3. Return the potatoes to the pot, off the heat. Cover with a clean tea towel and let them sit for 5 minutes – this helps dry them out, giving you a fluffier mash.
4. While the potatoes are cooking, gently heat the milk, butter and scallions together in a saucepan over medium heat until the butter has melted.
5. Mash the potatoes, then pour in the hot milk and scallion mixture. Beat well with a wooden spoon until light and fluffy.
6. Taste for seasoning and serve piping hot, with an extra knob of butter on top if you like.
Tips for Making Champ
- Use a floury potato. Varieties like Kerr’s Pink or Maris Piper break down well and give the fluffiest texture – waxy potatoes will make a stodgier mash.
- Don’t skip the drying step. Letting the potatoes sit under a tea towel after draining really does make a difference to the texture.
- Warm the milk and butter first. Adding cold milk to hot potatoes can make the mash gluey, so heating it with the scallions first is worth the extra step.
- Get the kids involved. Slicing scallions (with supervision) and mashing the potatoes are great simple jobs for little helpers in the kitchen.
Frequently Asked Questions
What’s the difference between champ and colcannon?
Champ is mashed potato with scallions (spring onions), butter and milk. Colcannon is similar but includes shredded cabbage or kale stirred through the mash instead of, or as well as, scallions. Both are traditional Irish comfort foods and equally delicious.
Can I make champ ahead of time?
Champ is best made fresh and served immediately while it’s hot and fluffy, as mashed potato can lose its texture on reheating. If you do need to make it ahead, reheat gently on the hob or in the microwave with a splash of extra milk, stirring well.
What can I serve with champ?
Champ pairs beautifully with sausages, bacon and cabbage, roast chicken, or a hearty beef stew. It’s also lovely on its own with a well of melted butter in the centre.
Can I use spring onions instead of scallions?
Scallions and spring onions are the same vegetable, just different names for it depending on where you’re from – so yes, they work perfectly.
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- Colcannon Recipe: A Traditional Irish Favourite
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- Simple Side Dishes Kids Will Actually Eat
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