Sides
Champ (Buttery Scallion Mash)
The Quirky Foodster Team
Ingredients
- 1 kg (2 lb) potatoes, peeled and cubed
- 1 bunch scallions, finely chopped
- 200 ml (3/4 cup) milk
- 75 g (5 tbsp) butter, plus extra for serving
- Salt and pepper to taste
Method
- Boil the potatoes in salted water until tender, about 15–18 minutes; drain well.
- Warm the milk with the chopped scallions in a small saucepan for 2–3 minutes until just softened.
- Mash the potatoes with butter until smooth.
- Stir in the warm scallion milk until fully combined and creamy.
- Season with salt and pepper to taste.
- Serve in individual bowls with a well in the center filled with melted butter.
Introduction: A close cousin of colcannon, champ combines mashed potato with plenty of scallions and a well of melted butter in the center, particularly associated with the northern province of Ulster and served as a simple, comforting side.
Cultural Background: A close cousin of colcannon, champ combines mashed potato with plenty of scallions and a well of melted butter in the center, particularly associated with the northern province of Ulster and served as a simple, comforting side.
Tips: Use plenty of scallions, both white and green parts, for the fullest traditional flavor.
Variations: Some versions use chives instead of scallions for a milder flavor. Naturally vegetarian; can be made vegan using plant-based butter and milk.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of milk, stirring occasionally.
Nutrition: Per serving (approx.): 270 kcal, 14g fat, 32g carbohydrate, 5g protein.
FAQs:
Q: What's the difference between champ and colcannon?
A: Champ uses scallions only, while colcannon includes kale or cabbage as well.
Q: What dishes pair well with champ?
A: It's classically served alongside sausages or a simple piece of grilled meat.
Please log in to leave a comment.