Champ and Colcannon

There is nothing like living in a country and getting to know the people, their culture, their traditions and their food. For a few years I didn’t know what Champ is and how to cook it.


It’s a common and loved Irish dish. But what exactly is it? Put simply: it’s enhanced potato puree. 🙂 What make the whipped potatoes so good are their special ingredients: warmed up spring onions and heaps of butter.


  • 800-1000g of rooster potatoes
  • bunch of spring onions*
  • 200-250ml milk (for creamier taste use half milk, half cream)
  • 50-75g butter (alternative: use 3 tbsp of olive instead)
  • 1/2 – 1 tsp salt (pepper to taste)


  1. Cook, peel, mash potatoes
  2. Wash and chop spring onions
  3. Warm up milk, butter, salt and chopped spring onions. Slowly add to potatoes and mix well.

*Spring onions (scallions) can be substituted for 200-250g cabbage (kale) and then it’s called Colcannon instead. Of course, you can also add more or less butter if you’d like: best to place the butter dish on the table, too. 😉

About Carmen W. (Mirjam Fels)

I'm a help meet, homemaker, mom, and writer, born and raised in Germany, now living in the Sunny South East of Ireland. You can find me at where I’m writing about Life in Ireland and at where I'm posting about Christian homemaking. Additionally, using my pen name, Mirjam Fels, I'm running a small blog about writing and home education.
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