Homemade champs

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Servings: 4

Difficulty: Easy

Cuisine: Irish

Course: Side Dish

Introduction:

Comfort food doesn’t get much more authentic than a steaming bowl of Champs, a beloved Irish side dish that’s both simple and satisfying. Hailing from Northern Ireland, Champs is a cousin to traditional mashed potatoes, enriched with scallions (spring onions) and creamy butter and milk. While modest in ingredients, Champs holds a special place in Irish kitchens — often served alongside fried sausages, bacon, or even grilled fish.

What sets Champs apart is its rich, fluffy texture and the fresh bite of green onions that cut through the creaminess. It’s hearty, rustic, and incredibly easy to make, using ingredients you likely already have on hand.

Whether you’re exploring Irish cuisine or just in the mood for mashed potatoes with an upgrade, Champs offers a timeless, nourishing dish. It’s perfect for weeknight dinners, festive holiday meals, or simply when you need a taste of tradition.

Ingredients:

• 2 lbs (900g) floury potatoes (like Russet or Maris Piper), peeled and cut into chunks

• 1 cup (240 ml) whole milk

• 1 bunch scallions (spring onions), finely sliced

• 4 tbsp (60g) unsalted butter, plus extra for serving

• Salt, to taste

• Freshly ground black pepper, to taste

Equipment Needed:

• Large saucepan

• Potato masher or ricer

• Small saucepan or microwave-safe bowl

• Wooden spoon or spatula

• Serving bowl

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Instructions:

Step 1: Boil the Potatoes

Start by placing the peeled and chopped potatoes in a large saucepan. Cover them with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer.

Cook for about 15–20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a knife without resistance.

Tip: Don’t overcook the potatoes, as they can become waterlogged. Drain them immediately once soft.

Step 2: Prepare the Scallion Milk

While the potatoes are cooking, place the sliced scallions and milk in a small saucepan. Heat gently over low heat until the milk is warm and the scallions have softened slightly — this takes about 5 minutes.

Avoid boiling the milk — just warm it enough to infuse with the mild onion flavor.

Optional: You can microwave the scallions and milk in a microwave-safe bowl for 2–3 minutes as a shortcut.

Step 3: Drain and Mash the Potatoes

Once the potatoes are fully cooked, drain them well and return them to the pan. Let them sit for a minute or two on low heat to evaporate any remaining water.

Use a potato masher or ricer to mash the potatoes until smooth and lump-free. Add the butter and mix until melted and combined.

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Step 4: Add the Scallion Milk

Pour the warm milk and scallion mixture into the mashed potatoes. Stir well until the mixture is creamy and smooth. Season with salt and freshly ground black pepper to taste.

If the mash feels a bit stiff, you can add a splash more warm milk.

Step 5: Serve Warm

Spoon the Champs into a serving bowl. Make a small well in the center and add a knob of butter — traditional Irish style. Allow the butter to melt into the top before serving.

Champs is best enjoyed hot, ideally served alongside sausages, corned beef, roast meats, or even simply with a fried egg on top for a vegetarian twist.

Serving Suggestions:

• Serve with Irish sausages (bangers) and onion gravy for a hearty pub-style meal.

• Pair with grilled salmon or smoked mackerel for a lighter but still flavorful dish.

• Add crisp bacon bits or crispy onions on top for added texture.

• For a vegetarian plate, pair Champs with buttered greens or roasted root vegetables.

Nutritional Information (Per Serving):

Note: Nutritional values are approximate and can vary depending on exact ingredients and serving sizes.