Sides

Classic Irish Champ

15 mins
Prep
20 mins
Cook
4
Servings

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Ingredients

  • 1kg floury potatoes (like Rooster or Maris Piper), peeled and cubed
  • 1 bunch of spring onions (scallions), finely chopped
  • 100ml whole milk
  • 75g salted Irish butter (plus extra for the well)
  • Salt and freshly cracked black pepper

Method

  1. Place the cubed potatoes in a large pot of cold salted water. Bring to a boil and cook for 15-20 minutes until completely tender. Drain well.
  2. While the potatoes are boiling, place the chopped spring onions and milk into a small saucepan. Heat gently until the milk is warm and the spring onions have softened slightly, then remove from heat.
  3. Mash the hot potatoes thoroughly until completely smooth and lump-free.
  4. Add the 75g of butter and the warm milk and spring onion mixture to the mashed potatoes. Beat vigorously with a wooden spoon until light, fluffy, and completely integrated.
  5. Season generously with salt and black pepper. To serve, mound into a bowl, hollow out a deep well in the center, and drop a generous knob of butter inside to melt.

A legendary Irish side dish. Creamy, buttery mashed potatoes rippled with sweet, finely sliced spring onions (scallions), traditionally served with a deep well of melted butter in the center.