We love champ, and this recipe adds an extra layer of deliciousness. This idea is from Jamie’s latest book and we especially liked the addition of yellow celery leaves at the end.
King of mash: Irish champ
- 1kg potatoes
- 2 scallions
- 1 leek
- 150ml milk
- 1 fresh bay leaf
- 50g butter
- a small handful of watercress (we omitted this as there was none in the shop)
- a small bunch of flat-leaf parsley
- a small handful of yellow celery leaves
Peel the potatoes and bring a large pan of salted water to the boil. Cut the potatoes into 2.5cm chunks then add to the pan and boil fast for 12-15 minutes, or until completely tender.
Meanwhile, slice the scallions and leeks as finely as you can. Put them in a saucepan with the milk, bay leaf, butter and plenty of seasoning. Bring to the boil, then simmer gently for about 7-8 minutes.
Drain the potatoes and let them steam dry for a few minutes in the hot pot. Mash the potatoes, adding spoonfuls of the milk as you go. Taste and season. Roughly chop the watercress (if using) and stir through the mash (discard any thick stalks).
Just before serving reheat the mash with a lid on over a gentle heat. Stir in the parsley and celery leaves and serve with more butter if you like.
(Original recipe from Jamie’s Great Britain by Jamie Oliver, Penguin, 2011.)