VegetarianNorthern Irish cuisine Main Course

Champ

Name: Champ
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 1000 g floury potatoes (such as maris piper or kerr's pinks); 100 g scallions (spring onions); 200 ml Whole milk; 50 ml double cream; 60 g Unsalted butter; 40 g Unsalted butter; 1 tsp Fine sea salt; 0.25 tsp freshly ground white pepper; 1 tbsp cooking salt

Fluffy mashed potatoes beaten with tender scallions simmered in warm milk, served with a signature well of melting butter.

🇬🇧United Kingdom· County Antrim and the Causeway Coast

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

1000 g floury potatoes (such as maris piper or kerr's pinks) — peeled and cut into uniform chunks
100 g scallions (spring onions) — trimmed and finely sliced
200 ml Whole milk — fresh
50 ml double cream — optional for extra richness
60 g Unsalted butter — diced, for mashing
40 g Unsalted butter — divided into four portions for serving
1 tsp Fine sea salt — to taste
¼ tsp freshly ground white pepper — finely ground
1 tbsp cooking salt — for boiling the potatoes

Equipment

•Large saucepan
•Small saucepan
•Potato masher
•Colander
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 13 g
carbs: 44 g
fibre: 4 g
protein: 5 g
calories: 310 kcal

Instructions

1
Place the peeled potato chunks into a large saucepan and cover with cold water.
2
Add the cooking salt and bring the water to a boil over high heat.
3
Reduce the heat and simmer gently for fifteen to twenty minutes until knife-tender.
4
Put the sliced scallions, milk, and cream into a small saucepan over medium heat.
5
Bring the milk to a gentle simmer and cook the scallions for three minutes until tender.
6
Drain the cooked potatoes thoroughly in a colander and let them steam dry for two minutes.
7
Return the potatoes to the dry saucepan and mash thoroughly until completely smooth.
8
Pour the hot scallion milk mixture and diced butter into the mashed potatoes.
9
Beat vigorously with a wooden spoon until fluffy, creamy, and pale.
10
Season with sea salt and white pepper, adjusting to taste.
11
Spoon the hot champ into warm serving bowls and make a deep hollow in the centre.
12
Drop a knob of remaining butter into each hollow to melt before serving.

Chef's tips

Always choose dry, floury potatoes rather than waxy varieties for a light, fluffy mash. Letting the boiled potatoes steam dry in the colander removes excess moisture and prevents watery champ.

Ingredient substitutions

scallions → young leeks, finely sliced and simmered until soft
whole milk → buttermilk for a pleasant traditional tang

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Reheating

Reheat gently in a saucepan over low heat with a splash of milk, stirring continuously until piping hot.

Common mistakes to avoid

•Using waxy salad potatoes which turn gluey and heavy when mashed.
•Adding cold milk and butter to hot potatoes, making the texture dense.
•Boiling the scallions too fiercely, turning them discoloured and bitter.

Serving suggestions

Serve alongside thick pork sausages and rich brown onion gravy.Enjoy as a standalone comfort dish, dipping each forkful into the pool of melted butter.Pair as a hearty side with slow-braised beef brisket or pan-fried lamb chops.