The Irish love potatoes and there are numerous traditional recipes utilizing the spuds. Champ, like colcannon, can be a great way of using up potatoes either fresh or leftover. This Irish champ recipe shows just how easy it is to make from scratch, even if you don't have leftover cooked potatoes lying around.
Champ was originally made with stinging nettles instead of green onions, but over the years the onions have become standard. The scallions add a nice flavor to the dish, and the greens decorate the top. Floury potatoes like russets are best for this dish—avoid waxy potatoes like Yukon golds and red potatoes—for the best possible texture. If you're using leftover cooked potatoes, simply heat them with the butter and milk, and mash.
Champ is a great side dish that can be served as is or treated like bubble and squeak—with a runny fried egg on top. Serve alongside roast beef, sausages or bacon, or other vegetables like cabbage. A little gravy on the side is a nice touch.
"Buttery and creamy, with a nice sharp bite from the green onion. These potatoes are truly delightful and live up to the title of 'easy.'" —Melissa Gray
Ingredients
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5 small russet potatoes, about 22 ounces/675 grams, peeled and quartered
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Fine salt, as needed
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2 medium green onions
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2 to 3 ounces/50 to 75 milliliters milk
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1/4 cup/55 grams salted butter
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Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
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Bring a large pot of well-salted water to a rolling boil. Simmer the potatoes until cooked through, about 20 minutes. Test the potatoes by piercing them with the tip of a sharp knife. The potato should be soft in the middle.
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Finely chop the white parts of the green onions and thinly slice the green parts. Keep the parts separate and set aside.
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Drain the potatoes in a colander. Add the milk and butter to the empty pot and heat on low until the butter is melted.
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Add the potatoes back to the pot and mash with a potato masher or a fork until smooth and creamy. Be careful of over-mashing, as the potatoes can end up gluey.
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Add the white part of the onion and mix well. Season to taste with salt and pepper.
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Serve immediately, garnished with the reserved sliced green onions.
Tips
- Begin testing potato doneness early so they don't overcook.
- Start by adding 1/4 cup milk to the potatoes. If they feel too dry, add the remaining milk.
- Be sure your prep work is done since the recipe moves fast once the potatoes are cooked.
Feeling Adventurous? Try This:
Champ is a simple and delicious dish all on its own, but it can be embellished if you like:
- Fold in sautéed kale, cabbage, or sautéed, sliced leeks after mashing for a dish similar to colcannon.
- Add peeled, roasted garlic to the potatoes, butter, and milk and mash together.
- Add a sprinkle of cooked, crumbled bacon just before serving.
- Swap half of the potatoes for rutabagas, turnips, or sweet potatoes.
- Put a fried egg on top. Some like to mix the egg in with the potatoes after putting it on their plate.
Nutrition Facts (per serving) | |
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267 | Calories |
12g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 267 |
% Daily Value* | |
Total Fat 12g | 16% |
Saturated Fat 8g | 38% |
Cholesterol 32mg | 11% |
Sodium 3613mg | 157% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 4g | 14% |
Total Sugars 3g | |
Protein 5g | |
Vitamin C 14mg | 72% |
Calcium 68mg | 5% |
Iron 2mg | 10% |
Potassium 917mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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