Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onions with butter and milk, and optionally, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called “poundies”.
Champ is similar to another Irish dish, Colcannon, which uses kale or cabbage in place of spring onions.
- 900 g floury potatoes
- ½ cup milk
- 110 g butter
- 6 spring onions, both white and green parts, finely sliced
- salt and freshly ground black pepper, to taste
- Peel the potatoes and slice them ½ cm thick. Put in a large pot of generously salted water and bring to the boil. Simmer until the potatoes are tender, then drain.
- Return the potatoes to the pot off the heat, cover with a clean tea towel and allow to sit for 5 minutes (this helps to dry out the potatoes, resulting in a fluffier mash).
- Meanwhile, while the potatoes are cooking, place the milk, butter and spring onions in a saucepan over a medium heat, until the butter has melted.
- Mash the potatoes, then pour in the hot milk and spring onion mixture and beat with a wooden spoon until the mash is fluffy and light.
- Taste for seasoning and serve hot.