Irish Champ

What is champ?

Champ is a traditional Irish recipe made from creamy mashed potatoes, blended with butter, spring onions (also called scallions), and milk or cream. It’s a simple, comforting dish that’s perfect as a side for any meal. Some people like to add a twist with garlic or mustard, which makes it extra flavorful, but that’s optional.

How do you make champ?

To make champ, boil peeled potatoes until tender, then mash them with butter and milk or cream until smooth. Fold in finely chopped spring onions for that classic Irish flavour. Optional extras like garlic or a spoon of mustard can give your mash a delicious kick.

What potatoes are best for champ?

The best potatoes for champ are starchy varieties like Maris Piper or King Edward. These mash easily and create a creamy, fluffy texture that’s perfect for this Irish mash.

Can I make champ without cream?

Yes! Traditional champ can be made with just milk and butter, which keeps it lighter but still creamy. Cream is optional and will make your mash richer and more indulgent.

Is champ different from colcannon?

Yes. While both are traditional Irish recipes, colcannon uses cabbage or kale with mashed potatoes, while champ uses spring onions for its signature flavour.

Can I add flavourings to champ?

Absolutely! While champ is delicious on its own, you can add garlic, mustard, or even a little cheese to spruce it up. These extras are optional but make your mash unique.

How do you serve champ?

Champ is best served hot, as a side to stew, roast, or grilled meats. It’s also traditional in Ireland to make a little well in the centre and fill it with melted butter for extra indulgence.

Is champ healthy?

Champ is a wholesome Irish potato mash, providing energy and nutrients from potatoes and spring onions. Using moderate butter and milk keeps it lighter, and you can even swap in low-fat milk or plant-based alternatives for a healthier twist.

Can champ be made ahead?

Yes. You can prepare champ in advance, but it’s best served freshly made for the fluffiest texture. If reheating, add a splash of milk to loosen it up.

@boredoflunch

Buttery Irish Champ 🥔   If you’re from Ireland, you’ll know exactly how good champ is. Creamy mash, loads of butter, and spring onions… it’s unreal. I grew up eating this with gammon or sausages, so it’s a proper taste of my childhood. You can also use leaks or peas. Have you tried champ?    PS: If you liked the potato ricer I used in the video, comment MASH and I’ll send you the link.      Ingredients:  – 1.2kg Maris Piper potatoes  – Bunch of spring onions  – 250ml of full-fat milk or cream – 250g butter, I used @dromona – 1 tsp Dijon mustard (optional)  – 1 garlic clove, grated – Salt and pepper    Method:  1. Peel and quarter the potatoes, then add to a saucepan of cold salted water. Bring to the boil, pop a lid on, and cook for 15-20 minutes until fork tender.  2. While they’re cooking, add the butter to a saucepan with the garlic, spring onions, salt and pepper. Let it melt and gently infuse for a few minutes, then stir in the milk and mustard. Take off the heat and set aside.  3. Drain the potatoes and mash (I use a potato ricer as it makes the mash extra smooth). Pour over that gorgeous, melted butter, mix well, and serve with your protein of choice.     Enjoy 😊  Pure comfort food and the perfect side dish!   #boredoflunch #recipe #mash #champ #irishrecipes

♬ original sound – Bored of Lunch