Champ
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
386 kcal
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Course
Side Dish
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Cuisine
International, Vegetarian
Champ
Description
Champ involves boiling whole potatoes partially submerged in water, followed by steaming them until tender with a knife test. Meanwhile, whole milk is simmered with minced scallions until softened, then strained to separate the scallions and infused milk. Once peeled, the potatoes are mashed thoroughly and combined with the reserved scallions and butter. The scallion-infused milk is then gradually added while mashing to achieve a fluffy consistency. Salt and black pepper season the dish to taste. The scallions provide a mild onion flavor that distinguishes champ from plain mashed potatoes.
This dish accompanies Irish meals well, offering a creamy, slightly textured alternative to regular mashed potatoes. The gentle scallion flavor pairs nicely with meats, stews, or vegetable dishes. Its rustic preparation retains the comforting essence of boiled and steamed potatoes, enhanced with the simple addition of scallions and butter.
The recipe draws inspiration from Coleman Andrews’s "The Country Cooking of Ireland," signaling its roots in Irish home cooking. Using whole milk and fresh scallions is essential to achieve the proper flavor and texture. Adjust seasoning after tasting to balance the smooth, mild flavors.
Ingredients
- 2 pounds potato all the same size leave the skin on
- 1⅓ cup milk whole
- 2 scallions trimmed and minced
- ½ cup butter softened at room temperature
- salt
- black pepper
Instructions
- Put the potatoes into a large pot and add water to come halfway up the potatoes. Cover the pot and bring it to a boil over high heat. When the water begins to boil, carefully drain off about half of it
- . Return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 30 to 40 minutes. Inset a knife to test if done. Turn off the heat and let them sit for 5 more minutes.
- Meanwhile, bring the milk to a simmer in a small saucepan, then add the scallions and simmer for 10 to 15 minutes or until soft. Strain the milk, reserving the scallions and the milk separately.
- Drain and carefully peel the potatoes and return them to the pot and mash them well. Stir in the scallions and butter, then drizzle in the milk, continuing to mash until they are fluffy. Season with salt and pepper.
Notes
- This recipe is inspired by Coleman Andrews's "The Country Cooking of Ireland," which contains many traditional Irish dishes.
- It is important to simmer the milk with scallions to infuse flavor before straining for the best taste and texture.
- Boiling potatoes with skins on and then steaming yields a fluffy texture ideal for champ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 69mg | 23% |
| Sodium | 261mg | 11% |
| Potassium | 1060mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 27mg | 30% |
| Calcium | 171mg | 17% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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