Champ is a traditional Irish dish of mashed potatoes mixed with spring onions (we call them scallions) and lots of salty Irish butter.
600g potatoes, peeled (Maris Piper work well)
5 scallions (spring onions)
40g salted butter
3 tablespoons hot milk
Pinch sea salt
1. Cut the potatoes into 1 inch cubes and boil until they are soft and almost collapsing. Drain and dry them out in the pan for a minute or two.
2. Slice the spring onions finely and fry in half the butter.
3. Mash the potatoes with the hot milk, fried scallions (spring onions), a good pinch of salt and the rest of the butter.
– If you have leftover champ (which is highly unlikely but since the Famine, we Irish live in hope), spoon it into a baking dish, dot with more salty butter and bake in a preheated oven at 200C/400F/Gas 6 until golden (about 15 to 20 minutes).
– Turn leftovers into champ potato cakes – form the cold champ into small balls, then flatten until they are 1 inch thick, dust with flour and fry in lots of Irish butter on both sides until golden. (If you know in advance that you are going to make champ potato cakes, omit the butter and milk when making the recipe above as it makes the potato cakes quite soft.)
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