This is how Julie’s Granny served champ, with a great big lump of Irish butter in the middle!
Irish Champ – serves 4 as a side or 2 on it’s own
- 700g potatoes – it helps if they are roughly the same size
- salt and white pepper (no black pepper please)
- 6 tbsp milk
- 4 scallions, finely chopped
- 50g butter (plus extra to serve)
Put the potatoes (unpeeled) in a pot and cover with cold water and a good pinch of salt. Bring to the boil, then simmer until completely tender (usually about 20 minutes but keep checking and don’t let them go to mush).
Heat the milk with the scallions for about 5 minutes.
Drain the potatoes and peel while still hot. If you have a potato ricer you could use that but we tend to use a standard masher.
Beat the butter into the mashed potato with a wooden spoon, then stir in the warm milk and scallions. Season well with salt and white pepper.
Serve the potatoes in a warm bowl. Make a dip in the middle with the back of a spoon and add a lump of good quality (preferably Irish) salted butter.