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)
- Cook, peel, mash potatoes
- Wash and chop spring onions
- 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. 😉