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!
- 6 large potatoes Russet or Yukon Gold
- 1 cup milk
- 1 cup chopped green onions whites and tender green portions
- 1/4 cup parsley minced, Optional
- 1/2 cup unsalted butter melted
- 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.