Potatoes are one of my favorite vegetables. I would have them for dinner every day If I could.
I love them, and they are the most versatile vegetables.
In celebration of St Patrick’s Day, we are making the traditional Corned Beef, and this year, I am adding a new potato recipe. Champ.
We could not stop eating it. Soft steamed potatoes with lots of butter and scallions. Melting in your mouth with each bite. Pure delight. I have added to my collection of potato recipes.
Champ, like colcannon, can be a great way of using up potatoes, either fresh or leftover.
This Irish champ recipe shows how easy it is to make it from scratch, even if you do not have leftover potatoes.
The scallions add a wonderful flavor to this dish and decorate the top.
In this Article
- What is Irish champ made of?
- What to eat with the champ?
- Here are a few helpful tips for the ingredients needed to make this Irish champ recipe
- Equipment needed
- How do you make a champ?
- What is the difference between Champs and Colcannon?
- If you enjoy this delicious Champ recipe, look at my other recipes.
What is Irish champ made of?
Originally Champ was made with stinging nettles instead of green onions.
Over time green onions and scallions have been predominant in making this dish.
Traditional and popular Irish side dish. A straightforward dish made with potatoes mashed with butter and infused with scallions.
Simplicity is packed with flavor with only four ingredients.
What to eat with the champ?
Champ is a great side dish. There are so many ways to enjoy it.
One way is to serve it with a runny fried egg on top.
Excellent served alongside any meats and poultry.
Sausage, bacon or any other vegetables of your choosing, and cabbage.
Here are a few helpful tips for the ingredients needed to make this Irish champ recipe
Please read the recipe for complete instructions.
Russet potatoes: They are the best for this dish. Avoid using any waxy potatoes like Yukon golds and red potatoes. All the same size
Whole milk: you need the richness of the milk with the potatoes. You can even replace it with a 1/3 heavy cream for a rich dish.
Scallions: Make sure the stem is lean and long with many white parts.
Butter: Unsalted butter
Salt and pepper: the only seasoning you need with potatoes.
I only recommend what I use and love.
Large and small pot: your potatoes need plenty of room to boil; make sure you use a large one wide enough to accommodate your potatoes well.
Colander: for draining the potatoes when they are done.
Potato masher: we all need an excellent solid potato masher to break down the potatoes. I have had mine for what seems an eternity.
How do you make a champ?
As you can see, the amount of ingredients required is a minimum. Very easy to make.
- First of all, start with the potatoes. I recommend washing the skin well. However, do not peel them.
- Please place them in a large pot and add water halfway up the potatoes.
- Cook cover until the potatoes come to a full boil. Drain, reduce the heat, cover again, and steam them.
- Meanwhile, place the minced spring onions and milk in a small pan and bring to a boil. Keep a watchful eye as milk tends to boil relatively fast.
- After that, drain the potatoes and peel them when you can handle them.
- Please return them to the same pot and mash them as you add butter, warm milk, and scallions.
- Season with salt and pepper and serve immediately.
What is the difference between Champs and Colcannon?
Most of all, two unique traditional Irish mashed potatoes dishes are, to this day, gracing Ireland’s restaurants and homes.
More of a typical dish of Northern Ireland, Champs are mashed potatoes with chopped spring onions, lots of butter, and milk.
On the other hand, the colcannon is also mashed potatoes, including cabbage, kale, and scallions or leeks. It is a more prevalent dish n the south of Ireland.
A great way to use leftover potatoes if any are on hand, or make it fresh from scratch as I have it here.
If you enjoy this delicious Champ recipe, look at my other recipes.
Equipment used to create this recipe
- 2 pounds potatoes, all the same size leave the skin on
- 1⅓ cup whole milk
- 2 scallions, trimmed and minced
- ½ cup butter, softened at room temperature
- Put the potatoes into a large pot and add water to come halfway up the potatoes. Cover the pot and bring it to a boil over high heat. When the water begins to boil, carefully drain off about half of it
- . Return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 30 to 40 minutes. Inset a knife to test if done. Turn off the heat and let them sit for 5 more minutes.
- Meanwhile, bring the milk to a simmer in a small saucepan, then add the scallions and simmer for 10 to 15 minutes or until soft. Strain the milk, reserving the scallions and the milk separately.
- Drain and carefully peel the potatoes and return them to the pot and mash them well. Stir in the scallions and butter, then drizzle in the milk, continuing to mash until they are fluffy. Season with salt and pepper.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally published on March 17, 2020. Updated on February 22, 2023