Champ Potatoes are one among a list of delicious Irish potato mashes.
New potatoes with scallions and/or parsley and lots of melted butter make for a creamy, buttery side.
They are not unlike Colcannon but the cabbage in the Colcannon adds more texture and a hint of sweetness.
Either one is a welcome sight at the table as far a I'm concerned.
These potatoes are perfect for a make ahead menu. With the cream and butter there are so moist they reheat beautifully.
Champ was traditionally a dish that was made with the first new potatoes harvested.
All recipes include some green element be it green onions and/or parsley or chives. Some recipes suggest substituting green peas but only if they are also fresh from the garden.
I served it with these Lamb Shanks in Guinness.
And we finished the meal with this delicious Irish Coffee Mousse with Caramel Sauce, Irish Whiskey and Baileys!
Champ Potatoes
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 6 large potatoes Russet or Yukon Gold
- 1 cup milk
- 1 cup chopped green onions whites and tender green portions
- ¼ cup parsley minced, Optional
- ½ cup unsalted butter melted
Instructions
- Peel potatoes and cut into 2 " chunks. Bring to a boil in salted water. Simmer about 20 minutes until chunks are tender.
- Drain potatoes and return the chunks to the pot. Leave on warm burner a few minutes so any excess water evaporates.
- While potatoes are cooking bring milk to simmer in a sauce pan. Add the green onions and simmer 5 minutes.
- Mash potatoes in the pot. Stir in the hot milk and half the melted butter. To serve transfer potatoes to serving dish. Make a well in the middle and pour in the remaining melted butter.
Charlotte
Love the sound of that Irish Coffee Mousse- is the recipe somewhere?