“Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.” - by Ita
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
- Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
- Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
- Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Nutrition
Amount Per Serving (4 total)
- Calories
- 326 cal
- 16%
- Fat
- 13 g
- 20%
- Carbs
- 46.8 g
- 15%
Based on a 2,000 calorie diet
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Reviews (88)
Rate This Recipe
"Born in your native city of Belfast I grew up on Champ. One one thing missing from this recipe which would make it an "authentic" champ is the addition of one or two raw eggs mixed into the mash along..." See more with the milk,butter and scallions. Without that it is just mashed potatoe with milk , butter and scallions. Try the REAL Belfast champ by adding raw eggs."
gidget2100
"This is a classic irish champ recipe. Half my family is irish and it tasted just like any champ i've ever had. I think it's important for people to remember when they make these recipes, that classic ..." See moreirish fare usually consists of basic, and usually very inexpensive ingredients. It's not supposed to come out tasting like something you ordered at a 5 star resturant... it's pub food!"
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