Champ
Champ is a classic Irish mashed potato dish made with scallions (spring onions) and plenty of butter. The potatoes are whipped to a creamy consistency, studded with the green of the onions, and traditionally served in a deep dish with a central “well” filled with melted butter. Champ is commonly served alongside stews, roasts, or as part of a full Irish breakfast.
Champ Recipe
This straightforward champ recipe sticks to a traditional approach while offering clear tips for a reliably creamy result. For best texture, choose floury potatoes rather than waxy varieties.
Recipe Ingredients:
- 1 kg potatoes (cooked and mashed)
- 75 g butter (melted)
- 12 large spring onions (scallions)
- 200 ml milk
- Sea salt and freshly ground black pepper, to taste
Champ Ingredients
Recipe Method:
1. Prepare the scallions: Clean and finely chop both the green and white parts of the spring onions. Place the chopped scallions into a small saucepan with the milk and bring it gently up to a simmer. Let the scallions cook in the milk for about ten minutes to soften and infuse the milk with their flavor. Strain the scallions through a sieve, reserving the infused milk. Keep the reserved milk warm.
Cooking The Scallions In Milk
2. Cook the potatoes: Peel the potatoes and cut them into evenly sized pieces so they cook uniformly. Place them in a large saucepan and cover with salted water—just enough to submerge the potatoes. Bring to a boil, then reduce to a high simmer. Cover and cook until the potatoes are tender but not falling apart, about 12–15 minutes depending on size. Avoid overcooking to prevent a waterlogged texture.
Boiling The Potatoes
3. Drain and dry: Drain the potatoes in a colander and return them to the empty saucepan. Place the pan back on low heat for a minute or two to steam off any remaining moisture—this helps achieve a light, fluffy mash.
4. Mash and season: Remove the pan from the heat and mash the hot potatoes using a potato masher or ricer to your preferred texture. Add the cooked scallions, then season with sea salt and freshly ground black pepper. Gradually add the reserved warm milk while beating the potatoes until the mixture becomes smooth and creamy. Adjust the amount of milk to reach your desired consistency.
5. Finish and serve: Warm the melted butter and spoon the champ into a warmed, deep serving dish. Create a well in the center and pour the hot melted butter into it. The traditional way to enjoy champ is to dip portions into the buttery well as you eat.
Traditional Regional Variations
Champ (Peas)
Some versions include young green peas in addition to the spring onions. When using peas, keep them whole and fold them in at the end for a fresh burst of color and texture. For a simple supper, a soft-scrambled egg placed in the buttered well makes a comforting addition. Sprinkle chopped parsley for extra freshness.
Champ (Chives)
A chive-focused champ highlights aromatic chives rather than scallions. Use large potatoes, mash them with a generous handful of chopped chives and salt, then pour hot milk over the mix and stir until smooth. Serve with a central pat of butter and dip spoonfuls into the melted butter as you eat.
Dulse Champ
Dulse is a reddish-brown seaweed traditionally harvested around Ireland. Dried dulse should be soaked for several hours in cold water, then simmered in milk with a knob of butter and pepper until tender. Fold the prepared dulse into mashed potatoes for a coastal variation that pairs well with both meat and fish.
Enjoy this simple, comforting Irish classic—Champ brings rich, creamy potatoes and bright onion flavor together in a dish that’s ideal as a side or a satisfying plate on its own.