Champ is a traditional Irish mashed potato dish made with scallions. The Irish love their potatoes and this dish is very similar to colcannon, which is made with cabbage or kale in place of the scallions.
Champ, and indeed colcannon, pairs very well with hearty dishes like sausages & gravy aka "Bangers and Mash", Irish stew, grilled or roasted meats - particularly lamb, or a beef and Guinness pie.
Creamy mashed potatoes are a staple in many households, and switching it out for champ or colcannon gives you variety and has the benefit of getting more greens into your diet, which is always a good thing!
Ingredients for Irish Champ
- Potatoes - see tips below for the best potato varieties to use.
- Scallions/green onions
- Milk - full fat
- Butter
- Salt and pepper
Essential equipment for making champ
For the best result, use a potato ricer. It will give you a great texture because the potatoes are forced through small holes, which makes the texture smooth and uniform.
If you don't have a potato ricer, a regular old potato masher will work fine.
Step-by-step guide to making Irish champ
Cook potatoes - add the potatoes to a large pot and cover with water (1). Bring to the boil, and cook, covered, for 15-20 minutes until tender - when they're cooked, drain them and allow to steam dry for a few minutes before adding back to the pan and placing the lid on them to keep them warm (2). Proceed to the next step after you drain the potatoes.
Warm milk and melt butter - add the sliced scallions, milk and butter to a pot (1). Heat over medium-low heat until the butter melts and the milk is warm but not boiling. Look for steam rising from the milk and small bubbles forming around the edges (2). Remove from heat and keep a lid on the pot to keep warm and to allow the scallions to infuse into the milk.
Mash and combine - using a potato ricer or potato masher, mash the potatoes (1). Add the milk, butter and scallions (2) and stir well to combine (3). Season with salt and pepper.
Serve - if serving on a serving platter, use a spoon to make an indentation. Add a knob of butter, scatter a little extra scallions and a little more pepper.
Tips for making perfect champ
- When mashing the potatoes, you might add cold butter and milk to the potatoes - this works when you're in a rush but it cools the potatoes down. By warming the milk and butter together along with the scallions, the milk mixture is infused with the taste of the scallions and the potatoes are kept warmer.
- Don't overcook the potatoes - keep an eye on them and mash them when they're tender. Overcooked potatoes disintegrate in the water and end up a grainy mess. Test doneness regularly while they're cooking.
- Using a potato ricer will give the best texture.
- Letting the potatoes steam dry after draining them will keep water out of the finished dish.
- Always use room temperature water from the tap when filling the pot - warm or boiling water will cook the outside of the potatoes before the inside of the potato is cooked.
What to serve with champ
Champ is a side dish and works well with many different dishes - particularly hearty fare such as pies and stews.
Here's some ideas for you for what to serve your champ with:
- sausages & gravy aka "Bangers and Mash"
- Irish stew
- Grilled or roasted meats - particularly lamb.
- Beef and Guinness pie.
You can use champ as a substitute for anywhere you'd make mash potatoes.
Best potato varieties for champ
For the best mashed potatoes, use high-starch, floury variety because it'll break down easily during cooking, resulting in a fluffy and creamy texture. Avoid waxy potatoes because they don't mash well.
Australia:
- Sebago
- King Edward
- Kennebec - fallback, but it's widely available.
USA:
- Russet/Idaho
- Yukon Gold
UK:
- Maris Piper
- King Edward
Make ahead, reheating and freezing champ
Champ is easily made ahead of time and reheated in the microwave, or you can reheat in a frying pan along with a little butter or oil for a bubble & squeak-esque champ.
Champ can be frozen for up to 3 months before the texture noticeably deteriorates; as always preferably defrost in the fridge a day or so before using. If you need to use it straight from the freezer, use the low power setting or defrost mode on your microwave.
Customizing your champ recipe
- Make a fusion of colcannon and champ by adding a little green cabbage or kale. Steam it while the potatoes are cooking or boil it. The cabbage won't take long to cook - only a minute or so, so cook it when the potatoes are almost cooked.
- Not traditional, but sauté some garlic in the butter before adding the milk and scallions.
- Stir through some sliced parsley or chives when you add the other ingredients to the mashed potato.
- Add a little wholegrain or Dijon mustard after combining the mashed potatoes with the milk, butter and scallions.
- Swap out the scallions for caramelised onions.
- Replace up to half of the potatoes with swede or turnips.
Irish Champ
| Prep | Cook | Total |
|---|---|---|
| 10 mins | 20 mins | 30 mins |
- 1kg mashing potatoes, peeled and cut into equal size chunks see note 1
- 3 scallions, finely sliced or more to taste
- 70g butter or more to taste
- 150ml milk approximate amount, you might need a little more
- Salt and pepper, to taste
- A little extra scallions a teaspoon or so
- A knob of butter
- Pepper
- Cook potatoes - add the potatoes to a large pot and cover with water. Bring to the boil, and cook, covered, for 15-20 minutes until tender - when they're cooked, drain them and allow to steam dry for a few minutes before adding back to the pan and placing the lid on them to keep them warm. Proceed to the next step after you drain the potatoes.
- Warm milk and melt butter - add the sliced scallions, milk and butter to a pot. Heat over medium-low heat until the butter melts and the milk is warm but not boiling. Look for steam rising from the milk and small bubbles forming around the edges. Remove from heat and keep a lid on the pot to keep warm and to allow the scallions to infuse into the milk.
- Mash and combine - using a potato ricer or potato masher, mash the potatoes. Add the milk, butter and scallions and stir well to combine. Season with salt and pepper.
- Serve - if serving on a serving platter, use a spoon to make an indentation. Add a knob of butter, scatter a little extra scallions and a little more pepper.
- Potatoes - cutting the potato into equal size chunks will make them cook at the same time. For the best mashed potatoes, use high-starch, floury variety because it'll break down easily during cooking, resulting in a fluffy and creamy texture. Avoid waxy potatoes because they don't mash well - the post details which potato varieties to use if you're unsure. Take care not to overcook the potatoes because they will disintegrate in the water.
- Water temperature - always start the potatoes in water from your tap. Don't add potatoes to warm or boiling water; the outside of the potatoes will cook before the inside is cooked through.
