9 Jun


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.

(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
  1. 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.
  2. 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.
  3. Gently reheat the milk and onion.
  4. 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
  5. Make a hollow in the centre of each serving to hold a knob of butter.

5 Responses to “Champ”

  1. Sarah Moore June 9, 2015 at 10:03 am #

    As a huge mashed potato fan, I’m ashamed to say I haven’t ever tried this dish!
    It looks so delicious 😀

  2. Linda June 9, 2015 at 7:11 pm #

    Looks so tasty, especially with that pool of butter floating on top! YUM 🙂

    • Andrea June 9, 2015 at 8:32 pm #

      That butter definitely takes things to a very good place…;-)

  3. Anonymous December 11, 2015 at 11:28 am #

    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!

    • Andrea December 11, 2015 at 11:47 am #

      I love the idea of a hidden buttery centre in the mash. Thanks for sharing that!

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