🇮🇪 IrelandCatalog recipe
Mashed potato beaten smooth with scallion-steeped milk, served with a pool of melting butter dragged through with every forkful.
For 4 servings.
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Boil the potatoes in salted water until fork-tender, about 20 minutes; drain and return to the dry, warm pot to steam off excess moisture.
Meanwhile warm the milk with the sliced spring onions until just simmering, then turn off the heat and let steep 5 minutes.
Mash the potatoes until smooth, then beat in the warm scallion milk and half the butter.
Season generously with salt and pepper.
Spoon into bowls, press a well into the center of each, and drop in the remaining butter to melt.
💡 Eat champ from the outside in, dragging each forkful through the butter well — that's the whole point of the dish.
Simpler than colcannon and built for scallions rather than greens, champ was traditionally a supper eaten straight from the pot, spoons circling in from the edge. It's especially associated with Ulster kitchens.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.