Traditional Irish Champ with Scallion Milk
Champ is mashed floury potato enriched with butter and milk infused with scallions, distinct from colcannon because it contains no cabbage or kale.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
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- 1
Boil the potatoes in salted water until tender, then drain and steam-dry.
- 2
Warm the milk with the scallions for several minutes without boiling.
- 3
Mash the potatoes until smooth.
- 4
Beat in the hot scallion milk and most of the butter.
- 5
Season and serve with the remaining butter melting in the center.
Cook notes
Tips
For a creamier texture, use heavy cream instead of milk.
Adjust the amount of butter according to your taste preference.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat over low heat, adding a little milk to restore creaminess.
Substitutions
- Use green onions if scallions are not available.
- Swap out butter for olive oil for a dairy-free version.
What to Serve With
- Irish stew
- Bangers and mash
- Roasted vegetables
Common Mistakes
- Do not overcook the potatoes as they can become waterlogged.
- Ensure to mash the potatoes before adding milk to prevent lumps.
Recipe FAQ
Can I use other types of potatoes?
Yes, you can use any starchy potato, like Russets or Yukon Golds, for a creamy texture.
Is Champ traditionally served with anything?
Champ is often served alongside a meat dish, like Irish stew, or simply enjoyed on its own.
How can I store leftover Champ?
Store in an airtight container in the refrigerator for up to 3 days; reheat gently.
Kitchen tools
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Blender
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Chef knife
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Cutting board
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Measuring spoons
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