About this recipe:Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending spring onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
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Method Prep:15min › Cook:25min › Ready in:40min
Place potatoes into large pot and fill with enough water to cover. Bring to the boil and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean tea towel over the potatoes to absorb any remaining moisture.)
Meanwhile, heat the milk and spring onions gently in a saucepan until warm.
Mash the potatoes, salt and butter together until smooth. Stir in the milk and spring onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Used different ingredients.
To make it more like I remembered it I used a fat leek instead of green onions. I also mixed in a raw egg after I took it off the gas.
Topped it off with a pad of garlic butter. - 23 Jun 2011