Champ

Champ

 

A traditional Irish dish which combines potatoes and spring onions. I could eat it just as it is, although it is more usual to serve it as an accompaniment.

 

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4

  • 800g (13/4 lb) potatoes

  • 1 bunch spring onions, about 8 to 10, trimmed and finely sliced

  • 150ml (5 fl oz) milk

  • Salt and black pepper

  • 115g (4 oz) butter

  1. Peel the potatoes and cut them into small pieces. Bring to the boil in a pan of salted water, then cover and simmer for 15 to 20 minutes, until tender.

  2. Meanwhile, simmer the spring onions gently in the milk for 2 to 3 minutes.

  3. Drain the potatoes, then return them to the pan and place them over a low heat for a minute or so, to allow any excess water to evaporate.

  4. Add the milk and onions and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go. Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.

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