Traditional Irish champ is just one of the many ways that you can cook what has to be one of the world’s greatest ingredients: the humble potato. Rich, creamy and full of flavour, it is perfect for a roast dinner or to serve with ham, sausages or other meats.
This is the latest dish in our series of tasty recipes that feature super simple ingredients. They are all incredibly tasty and can be made by people of any cooking ability.
Champ also happens to be a recipe that divides opinion like no other. Every family in Ireland has their own way of making it, but we’re calling it: this is the best. There’s an argument for making it a little more traditionally with milk, but the cream in this recipe makes it extra luxurious.
Traditional Irish Champ: Ingredients
- Scallions (green onions)
Peel the potatoes and chop up the scallions. The potatoes should be cut as evenly as possible, so that they cook evenly.
Boil the potatoes. Cooking them to the perfect point of tenderness is key. The knife should just slip into them without them breaking up. Strain the potatoes.
In another pot, bring add the cream and bring it up to the boil.
Add in the butter. This recipe isn’t going to win any awards for healthy eating but it is tasty beyond belief. A real treat.
When the butter and cream have come to the boil, add in the scallions and cook the mixture for about 90 seconds.
Mash the potatoes until smooth.
Pour the butter, cream and scallion mix into the potatoes. Add it bit by bit, and use a spatula or wooden spoon to get the perfect consistency.
Season with salt and pepper. Do this a little at a time, tasting as you go until you have the perfect taste.
Serve up with a few more chopped scallions to add a flourish of colour.
Sit back, and enjoy every single mouthful.
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