Champ is a classic Irish side dish, essentially mashed potatoes with spring onions (scallions) and plenty of butter. To make it extra special, we'll soak the spring onions in warm milk to mellow their flavour and create a wonderfully creamy champ. It's a comforting and versatile side that complements many dishes.
Pronunciation: Champ: /tʃæmp/ (rhymes with "stamp")
Soak the spring onions:
Place the finely chopped spring onions in a bowl and pour the warm milk over them. Let them soak for about 5-10 minutes.
Boil the potatoes:
Place the potatoes in a pot of salted boiling water. Cook them until they are tender, about 15-20 minutes.
Mash them up:
Drain the potatoes and mash them with a potato masher or ricer. Leaving the skins on creates a rustic, and more textured champ.
Add the spring onions and milk:
Stir in the soaked spring onions and the warm milk they were soaking in.
Add the butter:
Add the melted butter, mixing until you achieve a creamy consistency.
Season:
Season with salt and pepper to taste.
Serve:
Serve immediately. This is a great side for any braai dish.
Servings 0