Champ
Granskad av UK recipe editorsAuthored by UK recipe editorsUrsprungligen publicerad 29 jan 2026
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This authentic Irish champ is the ultimate comfort food, transforming humble mashed potatoes into a rich and flavourful vegetarian side dish. By infusing the milk with finely chopped spring onions, you achieve a delicate onion flavour that permeates every spoonful. The traditional method of boiling the potatoes in their skins ensures a fluffy texture and deep, earthy taste that pairs perfectly with the generous amount of melted butter used for serving.
Perfect as a hearty accompaniment to a Sunday roast or enjoyed as a standalone meal, this homemade champ is a versatile staple for any kitchen. While the classic version focuses on the vibrant taste of spring onions, you can easily adapt the recipe by adding fresh herbs like parsley or chives. For a truly indulgent experience, always serve it hot with a well of golden butter melting into the centre.
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Ingredients for Champ
6 to 8 unpeeled baking potatoes, e.g., Russet or Yukon Gold
1 bunch spring onions (use the bulb and green stem)
350ml milk
4 to 8 tablespoons butter
salt and freshly ground pepper
How to make Champ
Tillbaka till innehållScrub the potatoes and boil them in their jackets. Finely chop the spring onions. Cover the spring onions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and spring onions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the centre.
Champ may be put aside and reheated later in a moderate oven at 177°C. Cover with foil while it reheats so that it doesn't get a skin.
Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and colour. Beat into the mashed potatoes and serve hot.
Substitute freshly chopped chives for parsley.
Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.
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29 jan 2026 | Ursprungligen publicerad
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