Champ is a tasty traditional Irish side dish of mashed potato with scallions, similar to Colcannon. This authentic family recipe will show you exactly how to make it.
Boil the potatoes in a pot with enough water to cover, for 15 minutes or until tender.
Add the butter, milk and scallions/spring onions to a small pot and heat, but don’t boil.
Drain the cooked potatoes, then mash.
Stir in the scallion milk and season with salt and pepper.
Serve the champ warm, with an extra pat of butter melting into a well in the top.
Notes
Heating the butter, scallions and milk together really infuses the flavors, so don’t skip this step.
You can make the champ potatoes recipe ahead and reheat in the microwave.
Don’t skip adding butter to the top of the hot champ and letting it melt in. It makes it extra special!
Trim and discard the root and end of the scallions, and chop up the rest.
Choose potatoes that are best for mashing, like Yukon Gold, Russets, King Edward or Maris Piper.
Don't blend or over mash the potatoes. You don't want them gluey!
Serving Suggestions
Serve the Irish colcannon potatoes as a tasty side dish. Perfect with Corned Beef and Cabbage or Irish Stew.
Form into small patties/cakes and pan fry in a little butter until it gets a golden crust around the edges. Serve for breakfast with a fried egg on top.
Top a Shepherd’s Pie with champ instead of plain mashed potatoes.
Serve for an authentic St. Patrick’s Day dish.
Trust me, you want to serve champ with a knob of butter melting into the top. My sisters and I always fought over who got the first, butteriest scoop.
Serve with sausages, peas and gravy (try my mushroom gravy) for an Ulster Bangers n' Mash.