Champ – mashed potatoes with spring onions – is the most comforting of comfort foods. Apparently, it’s still sometimes served as a main dish in Northern Ireland, which would work for me…
Around here champ comes with a grilled pork chop or a few sausages.
Champ
(serves 6)
- a bunch of green onions, trimmed and sliced thinly crosswise
- 125ml (1/2 cup) milk
- 1 kg mashing potatoes, such as King Edward
- 100g butter (plus extra for serving)
- salt and pepper
- Heat the spring onions and milk in a small pan over medium heat. When it just reaches the boiling point, remove from the heat, cover and leave to infuse.
- Boil whole potatoes in their skins until tender. Drain and peel the potatoes, then leave in a colander for a few minutes to dry before mashing or ricing.
- Gently reheat the milk and onion.
- Place the pot of mashed potato over a low heat. Stir in the butter, then gradually beat the into the potatoes with a wooden spoon. Season with salt and pepper
- Make a hollow in the centre of each serving to hold a knob of butter.
Ten More Bites 
As a huge mashed potato fan, I’m ashamed to say I haven’t ever tried this dish!
It looks so delicious 😀
Looks so tasty, especially with that pool of butter floating on top! YUM 🙂
That butter definitely takes things to a very good place…;-)
This is a classic dish in my Northern Irish family. We call it ‘Poundies’ and cover the butter in the mash to make a ‘birds nest’ that you discover when you dig your fork in and the melted butter streams out. Fond memories of the days before lactose intolerance set in!
I love the idea of a hidden buttery centre in the mash. Thanks for sharing that!