Champ

A simple recipe for champ which is a side dish based on potatoes with chopped spring onions. It’s often added to complement meat dishes such as roasts and bakes. Really delicious

Ingredients

• 1 kg (2.2 lbs) floury potatoes (e.g., Maris Piper or Russet)

• 250 ml (1 cup) whole milk

• 50 g (3.5 tbsp) unsalted butter (plus extra for serving)

• 6–8 scallions (spring onions), finely sliced

• Salt and freshly ground black pepper, to taste

Equipment Needed

• Large saucepan

• Potato masher or ricer

• Knife and chopping board

• Small saucepan (for milk and scallions)

• Wooden spoon or spatula

• Colander

Preparation & Cooking Time

• Preparation time: 10 minutes

• Cooking time: 25 minutes

• Total time: 35 minutes

Preparation

1. Peel and chop the potatoes into even-sized chunks.

2. Boil the potatoes in salted water for 15–20 minutes until tender (easily pierced with a fork).

3. Drain well and return to the hot pot to steam off excess moisture for 1–2 minutes.

4. While potatoes cook, heat the milk, butter, and scallions in a small saucepan over low heat for 5 minutes until warm and fragrant, but not boiling.

5. Mash the potatoes using a masher or ricer until smooth and lump-free.

6. Gradually add the warm milk and scallion mixture, stirring until the mash is creamy and well combined.

7. Season with salt and pepper to taste.

8. Serve hot, with a knob of butter melting in the center of each portion for tradition.

Nutritional Information (per serving)

Approximate values

• Calories: 280 kcal

• Protein: 5 g

• Carbohydrates: 35 g

• Sugars: 4 g

• Fat: 13 g

• Saturated fat: 8 g

• Fibre: 4 g

• Sodium: 150 mg