Traditional Irish Champ is a popular side dish in Ireland that is super easy and quick to prepare and full of flavor!
My love of potatoes definitely comes from my Irish roots. Mashed are my favorite, but this side dish is over the top! Creamy, pillowy potatoes mixed with scallion infused cream and butter make them rich and decadent.
This dish is very common in Northern Ireland, which just happens to be where my family immigrated from! The origins of champ are from peasant farmhouses in Ulster county. The potatoes were bashed with a wooden pestle called a “beetle”. Then warmed milk infused with stinging nettle (who even knows what that is?!) and butter was mixed in. The stinging nettle was eventually replaced with green onions also known as scallions. Many would eat this as their main meal. Now it is a common side dish.
The Method of Traditional Irish Champ
This side dish is an inexpensive dish making it a great one for a large family. Ingredients needed: russet potatoes, milk, scallions, butter and salt.
- Peel and dice potatoes and cook in salted water until fork tender.
- Heat milk along with sliced scallions and butter.
- Drain and mash potatoes….I like to use a ricer.
- Mix the milk mixture into the potatoes.
- Top with a pat of butter.
Traditional Champ calls for russet potatoes. I find Yukon Golds are more flavorful and buttery so I took the liberty of using them.
It also calls for whole milk, but again I took liberties and changed it out for half and half.
Do like the Irish and when serving, make a well in each portion and place a pat of butter in it.
Frequently Asked Questions:
What to do with leftovers? If you are meal planning in advance, make a double batch of Champ and use half of it as a topping for a shepherd’s pie!
Another great idea is to serve for breakfast! Form patties, dust in flour and brown in a cast iron pan to get a brown crust. Top with a fried or over easy egg.
If you make this recipe and love it, I would love if you gave it 5 stars!
Traditional Irish Champ
This side is a traditional dish from Northern Ireland!
- Cutting Board
- potato peeler
- medium-large saucepan for potatoes
- potato masher or ricer
- small saucepan for milk
- 4 large potatoes, see notes
- 1 cup milk, see notes
- 2 scallions, chopped
- kosher salt
Peel and chop your potatoes. Cook in salted water until fork tender, about 20 minutes. Strain and mash using a potato masher or ricer.
While potatoes cook, add milk, scallions and 1 tablespoon of butter to small saucepan and simmer on low.
Add the warmed milk mixture to the mashed potatoes.
Serve immediately while warm and top each serving with a tablespoon of butter so it melts down into the potatoes.
Traditional Champ calls for russet potatoes and milk. I used Yukon Gold potatoes and half and half. I feel they create a creamier and tastier potato.
This recipe can easily be adjusted by doubling or tripling the ingredients to serve more people.
Leave a Reply