Champ is the name of a mashed potato dish served in Scotland and Ireland. The potatoes are often mixed with other vegetables such as leeks or even mashed beetroot when they acquire different regional names. Champ should be piled up steaming hot on individual plates and a crate made in the centre of each one, filled with melted butter. Each forkful is then dipped into this molten golden pool.
- Ready In:
- 5 fluid ounces milk
- 10 spring onions, chopped and cooked in the milk
- salt and pepper
- 1 1⁄2 lbs freshly cooked hot mashed potatoes
- 4 tablespoons melted butter
- Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk.
- Season the mashed potatoes to taste, and then add the spring onions.
- Beat well together and add enough hot milk to make the dish creamy and smooth.
- Put onto 4 individual plates, make a well in the centre of each portion and pour a tablespoon (or more) of melted butter into each.
- The dry potato is dipped into the well of butter when eating.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
Made this exactly as directed and it came out awefully pretty but ... gummy is the only description I can think of. I may have slightly over cooked the potatoes and that may have been the contributing factor, but they did not go over very well and I'm not sure I'll be trying them again. Thanks for the recipe anyway. :)
These were the very best potatoes ever! They were fluffy and so delicious. We couldn't believe we'd never tried them before and can't imagine we'll make them any other way from now on! I even bought some lovely Irish butter to pool in the center. I used five pounds of red skinned potatoes, and the other portions seemed just right for them. Thanks Miller for another wonderful, informative recipe. Bless you.