Champ recipe

No-one could deny that the stereotype that Irish people love potatoes holds more than a little truth. This particular champ recipe is more common to Northern Ireland and a great cheap tasty way to fill hungry bellies on a cold winters day.
In this recipe I have used a potato ricer which is great for lump free fluffy potatoes, but a potato masher can also be used.

To get started you will need:
4 medium floury potatoes (eg maris piper or navan though you could use any sort)
6 tablespoons of milk
2 tablespoons of butter
2 scallions (also known as spring onions)
salt and pepper if desired

To cook your potatoes either steam them or boil them in their skins. This will stop them from falling apart and absorbing too much water. This will take around 30 minutes or until they hold no resistance when pierced.
While the potatoes are cooking wash and slice your scallions and add your butter and milk to a clean saucepan.

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When your potatoes are ready, peel the skins off them, while gently heating your saucepan containing the milk and butter. Using your potato ricer, add the potatoes to the milk and butter.

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Add a little salt and pepper to season, if desired, and fold in your scallions. The heat from the potatoes will slightly soften your scallions.
This dish is great served with meat and vegetables, with a cold meat salad, or simply on its own.
To make more adjust the quantities accordingly. I hope you enjoy this champ recipe!

recipe for champ

4 thoughts on “Champ recipe

    1. mydaysni

      Thank you for your like! I’m just starting out and finding it challenging to navigate my new blog but hopefully there will be lots more to come. (Smiley face – I just haven’t figured out how to do that yet!)

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      1. hart0162

        A smiley face is a colon and a close parenthesis together. I only started my blog 2 months ago and its been good so far. I’m still finding new features to use aswell.

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