"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."
Method for Irish Champ
- 1Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
- 2Drain 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.)
- 3Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
- 4Mash 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.
- 2 pounds potatoes, peeled and halved
- 1 cup milk
- 1 bunch green onions, thinly sliced
- 1/2 teaspoon salt, or to taste
- 1/4 cup butter
- 1 pinch freshly ground black pepper to taste
November 26, 2016