Champ – Mashed potatoes with scallions
Champ, also known as 'brúitín' in Irish, is a warming and hearty dish that hails from the Emerald Isle. It's a simple yet delicious combination of creamy mashed potatoes and fresh, zingy scallions (green onions). This traditional Irish side dish is typically made by combining fluffy, buttery mashed potatoes with finely chopped scallions that have been softened in milk. Champ is comfort food at its best, offering a rich, smooth texture with a burst of onion flavor that pairs perfectly with a variety of main courses, especially on colder days. It's a staple during St. Patrick's Day celebrations but is enjoyed year-round as a homey addition to any meal.
Embrace the hearty flavors of Ireland with this quintessential dish, a staple on Irish farms for generations. Drawing inspiration from the authentic preparation by Rose Marie's mother half a century ago, this recipe for Traditional Irish Champ promises a simple, satisfying, and deliciously buttery meal, true to its roots. Shared by the friendly folk over at Videos of Irish Farming Life, you're in for a nostalgic culinary treat.
Ingredients:
- 2 lbs (1 kg) potatoes, peeled and quartered
- Water, for boiling
- 1 generous teaspoon of salt, plus more to taste
- 4 scallions (green onions), chopped finely
- 1 1/4 cups (300 ml) whole milk, or to desired consistency
- 4 tablespoons (60 grams) unsalted butter, plus extra for serving
- Freshly ground black pepper, to taste
Instructions:
1. Place the quartered potatoes into a large pot and fill with enough water to cover them. Bring the water to a boil over high heat.
2. Add a generous teaspoon of salt to the pot. The salt is crucial as it will season the potatoes while they cook, imparting a deeper flavor to the champ.
3. Cook the potatoes until they are fork-tender, about 15-20 minutes.
4. As the potatoes cook, chop the scallions finely and set aside. Their freshness will contrast beautifully with the creamy potatoes.
5. Once the potatoes are done, drain them and return to the pot, placing it over low heat to dry any remaining water for a minute or two, stirring occasionally.
6. With the potatoes still warm, begin mashing them in the pot. Add the butter and continue to mash until the butter has melted and incorporated.
7. Gradually pour in the milk, stirring constantly, to reach a creamy and smooth consistency. Be careful not to overwork the potatoes, as you don't want them to become gummy.
8. Season with additional salt and freshly ground black pepper to your liking. Taste and adjust if necessary.
9. Finally, fold in the chopped scallions, mixing just enough to distribute them evenly throughout the champ while keeping their structural integrity.
10. Serve the hot champ in a communal bowl or individual plates. Create a well in the center of the champ and add a knob of butter, allowing it to melt into a golden pool.
11. Enjoy the champ traditionally with a glass of buttermilk, or pair it with your favorite main dish.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Equipment: Pot, Potato masher or ricer
Servings: 4-6 servings
Cooking Tips:
- For an even creamier texture, warm up the milk before adding it to the potatoes.
- Adjust the milk quantity to achieve your desired consistency – some prefer their champ to be thicker, while others like it creamier.
- It's key to taste as you go, ensuring the seasoning is just right.
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Attribution: Recipe adapted with thanks to Videos of Irish Farming Life. For more farming insights and traditional recipes, visit their YouTube channel: https://www.youtube.com/@VideosofIrishFarmingLife
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