It's ages since I had champ. The last time was on a visit to Dublin some years ago and I had the most delicious champ at The Boxty House in Temple Bar  ( It's on this weekend's menu for me, alongside a couple of Irish sausages.

Champ is one of the best-known ways of serving Ireland's favourite vegetables - the potato. All you need is a pint of the back stuff (Guinness) to go with it. Why not try champ this weekend with a pint of the 'Irish Velvet'.

Ingredients: (serves 4)
1 Kg potatoes - left unpeeled
150ml milk
7 spring onions - finely chopped
salt and pepper
100g butter

  • Cook the potatoes in a large saucepan of boiling water for about 20 minutes or until tender.
  • Meanwhile, in another saucepan bring the milk and 5 of the chopped spring onions to boil and simmer for  a few minutes. Keep warm.
  • Drain the potatoes and return to the pan. Cook them over a very low heat, shaking, until they are completely dry. Then, holding the warm potatoes in a clean tea towel, peel them carefully and mash them well using a potato masher or fork.
  • Gradually beat the milk into the mash to form a soft but not sloppy mixture. Beat in half the butter and add a good dash of salt and pepper.
  • Share out the champ among 4 plates and make a dip in the centre of each. Cut the rest of the butter into four pieces and pop a bit in each hole, then sprinkle with the extra chopped spring onions and a little coriander



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