Traditional Irish Champ
Happy St. Patrick’s Day!!!!! 🍀 If you love mashed potatoes….you’re going to fall in love with this easy side dish.
In case you do not know what Champ is let me tell you. Champ is a Irish recipe made with mashed potatoes, scallions, and creamy butter. If you need some comfort food you have found it.
WHAT IS THE HISTORY OF IRISH CHAMP?
Champ became popular in Ireland as a simple yet nutritious food that people could afford during the times of famine and political upheavals. The basic idea behind the champ was a simple and delicious dish that could be easily made using the ingredients that are available in all seasons.
Your whole family will love Champ!
INGREDIENTS…….(You probably have them in your kitchen right now!)
- Potatoes
- Scallions
- Milk
- Butter
Serve Irish Champ as a side dish to anything. It is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are eaten from “outside” to “inside,” dipping each bite into the butter.
You can keep leftover Irish potatoes in a covered container for up to 5 days in the refrigerator. Or freeze portions in zippered bags for up to 2 months.
Ready to start cooking?? I will meet you in the kitchen!
We wish you all a happy St. Patrick’s Day! 💚
Ingredients
- 4 pounds potatoes peeled and cubed ( Yukon Gold preferred)
- 8 ounces chopped scallions (green onions)Â
- 1 1/4 cups half and half
- 6 tbsps  butter
- Salt and pepper
Instructions
- Cook the peeled, cubed potatoes in boiling salted water until tender.
- Use a handheld potato masher to mash the potatoes thoroughly.
- While the potatoes are cooking, simmer the milk and scallions together for about five minutes. Do not let the milk boil, keep it at a low simmer only.
- Add the hot milk and scallions, salt, pepper, and 4 tablespoons of the butter. Stir until the butter has melted and everything is well combined.
- Melt the remaining two tablespoons of butter. Keep it warm to use for serving.
- Serve the champ piled high on the plate with a well of melted butter in the center. Eat from the outside, dipping each spoonful into the well of melted butter.
- Adapted From Lana's Cooking.