Champ (Potatoes), is a style of prepared mashed Potatoes commonly served in the Province of Ulster. Made from simple, delicious ingredients, originally served as a main course, often times with a ‘fat’ pork sausage. Nowadays, it is considered a side to beef and fish dishes. Champ is mashed potatoes at its finest – made from freshly mashed potatoes with scallion infused cream added and served with a generous lump of Irish butter. It’s a recipe every Irish mammy knows, and now you can know it too!
This dish has been made for centuries – I can believe that! A traditional way to serve champ is to form it into a mound, make a well (depression) in the center, then apply a generous lump of Irish butter to the mound and enjoy!
Ingredients
- Potatoes: any type you would use for mashed potatoes, especially Russets.
- Cream: heavy whipping.
- Scallions: green onions.
- Butter: preferably salted, Irish, at least grass fed.
- Salt.
Instructions How to Make Champ
Peel and cut the potatoes into small, even chunks for faster cooking.
Add the potato chunks to a pot of cold, salted water.
Boil the potatoes over a medium / high heat until cooked, about 7-8 minutes.
Wash and peel away any soft or slimy parts of the scallions. Slice both green and white parts into small pieces.
Place the scallions into a pot. Add half of the butter and all of the cream. Cook gently on a medium / low heat. Do not let it burn, just simmer.
Drain the water from the potatoes once they are cooked. Return them to the heat and allow them to dry out by letting the residual water evaporate. Mash them with a hand masher.
Add the pot of scallions to the mashed potatoes.
Mix together well, using a spatula, add more salt if needed.
It’s ready to serve, however if you are not ready, place a lid on top of the pot to retain the heat. Use the remaining butter to melt on each mound of Champ.
Flexibility
Changing this recipe for Champ (Potatoes) in any way, takes a step away from its authenticity. It will also alter the nutritional value, calorie content, flavor profile, and appearance.
Any type of potato that cooks and mashes well will work for this recipe. Good mashing potatoes are Russets and Yukon Golds. Avoid using little red potatoes or other waxy potatoes.
Use leeks as a substitute for scallions. Other green vegetables such as cabbage, kale and parsley. While nutritious and delicious, they are not authentic.
Milk, whole milk, has been used for centuries in the making of Champ. I chose to use cream in my Champ recipe years ago for a richer result.
There is no substitute for butter in this recipe. It does not have to be Irish or grass fed, use regular butter instead.
Uses for Champ
Champ Potatoes were always a main course when I was growing up. No protein was needed as the meal felt complete, sometimes thick pan fried sausages or bacon would be served with it.
In many restaurants in Ireland, including up scale restaurants, champ is offered as a side dish to accompany steaks, grilled fish and pork dishes.
Use leftover Champ in the making of potato farls (see Ulster Fry recipe how to make potato farls.) Also in the making of Boxty (Irish Potato Pancakes,) or as an alternate Potato topping on Cottage Pie and Shepherds Pie.
Storage
Store Champ in an airtight container, one that will not easily hold onto the aroma of onions. I find that some plastic potatoes retain onion and other strong flavors. I either store Champ in a ziplock bag that is disposed of after use or a mason jar. It will store in the refrigerator for up to 3 days.
I do not like to freeze Champ, I find the texture of the potatoes and scallions become compromised, but if you want to freeze it for later use, then store in a freezer bag for up to 1 month. Defrost overnight in the refrigerator.
Other Irish Recipes
A Tip From Me
When whipping potatoes with a hand beater or especially when mashing by hand, consider putting the pot of potatoes into a clean, empty sink. Doing this, provides a lower work surface and it gives you a height advantage to thoroughly mash the potatoes.
Got Questions?
I’ve got answers hopefully!
- Could Champ be swapped in any recipe requiring mashed potatoes? I don’t see why not! Ask yourself if Champ sounds better than mashed potato in the recipe you want to make, and if Champ seems like a good substitute, then use Champ.
- What is the difference between Champ and Colcannon? Champ is mashed potatoes with chopped scallions and milk / cream, whereas Colcannon is Champ, with the addition of cabbage and sometimes some herbs.
- What does it mean to be ‘as thick as champ?’ Where I am from, it is a derogatory term meaning someone is not terribly smart / intelligent.
Champ (Potatoes)
Ingredients
- 3.5 lbs potatoes about 8 medium sized potatoes
- 4 oz butter
- 2 bunches scallions about 12 count
- 3 oz cream heavy whipping
- 1 tsp salt
Instructions
- Peel and cut the potatoes into small, even chunks. Add them to a pot of cold, salted water.
- Boil the potatoes over a medium / high heat until cooked, about 7-8 minutes.
- Wash and peel away any soft or slimy parts of the scallions. Slice both green and white parts into small pieces.
- Place the scallions into a pot. Add half of the butter and all of the cream. Cook gently on a medium / low heat. Do not let it burn, just simmer.
- When the potatoes are cooked, drain all the water from them. Return them to the heat and allow them to dry out by letting the residual water evaporate. Mash them with a hand masher.
- Add the contents of the pot of scallions to the mashed potatoes.
- Mix together well, using a spatula, add more salt if needed.
- It's ready to serve. Add a lid to the pot if you are not quite ready to serve it to retain its heat. Use the remaining half of the butter to melt on the Champ.
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