VegetarianNorthern Irish cuisine Main Course

North Derry Dulse Champ

Name: North Derry Dulse Champ
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 1 kg floury potatoes (such as kerr's pinks or maris piper); 25 g dulse (a dried red seaweed); 300 ml cold water; 180 ml Whole milk; 40 ml double cream; 75 g salted butter; 0.5 tsp Fine sea salt; 0.25 tsp freshly ground black pepper

Fluffy mashed potatoes folded with tender dulse simmered in warm milk and butter. A classic coastal Ulster variation of traditional champ.

🇬🇧United Kingdom· County Londonderry

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

Ingredients

0 of 8 gathered

Servings

1 kg floury potatoes (such as kerr's pinks or maris piper) — peeled and cut into even chunks
25 g dulse (a dried red seaweed) — dried whole fronds
300 ml cold water — for soaking the dulse
180 ml Whole milk — fresh full-fat milk
40 ml double cream — adds rich texture
75 g salted butter — divided into mashing butter and serving knobs
½ tsp Fine sea salt — plus extra for boiling potatoes
¼ tsp freshly ground black pepper — to taste

Equipment

•Large saucepan
•Small saucepan
•Potato masher
•Colander
•Chopping board

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 14 g
carbs: 44 g
fibre: 4 g
protein: 5 g
calories: 310 kcal

Instructions

1
Rinse the dulse thoroughly under cold running water to remove any residual sea grit.
2
Place the dulse in a small bowl with cold water and soak for 10 minutes to soften.
3
Place the potato chunks in a large saucepan and cover with cold salted water.
4
Bring the saucepan to the boil on the hob over medium-high heat.
5
Reduce the heat slightly and simmer for 15 to 20 minutes until the potatoes are fork-tender.
6
Drain the soaked dulse, squeeze out excess liquid, and chop it finely on a board.
7
Combine the milk, cream, half the butter, and chopped dulse in a small saucepan.
8
Warm gently over low heat for 5 minutes until the dulse is tender and fragrant.
9
Drain the cooked potatoes thoroughly and return them to the warm dry pan for 1 minute.
10
Mash the dry potatoes thoroughly with a potato masher until completely smooth and lump-free.
11
Pour the hot dulse and milk mixture over the potatoes and beat with a wooden spoon.
12
Season with black pepper, spoon into warm bowls, and make a well filled with melted butter.

Chef's tips

Always rinse dried dulse carefully before soaking to remove any clinging grit or sand. Taste the potatoes before adding extra salt, as the seaweed naturally brings a gentle sea salinity.

Ingredient substitutions

dulse (a dried red seaweed) → dried nori or wakame flakes, soaked and chopped
whole milk → buttermilk for a slightly tangier, traditional Ulster finish

Storage

Store leftover champ in a covered 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

•Failing to rinse the dulse, which can leave an unpleasant gritty texture in the mash.
•Using waxy potatoes instead of floury varieties, resulting in a sticky or gluey champ.
•Over-salting the dish before tasting how much salt the seaweed contributes.

Serving suggestions

Serve hot in deep bowls with a melting pool of salted butter in the centre.Pair alongside pan-fried white fish, baked cod, or traditional Ulster sausages.Enjoy as a hearty main with a fried free-range egg on top.