Ingredients
Scale
- 1 kg (2.2 lbs) potatoes, peeled and quartered
- 1 bunch spring onions, finely chopped
- 120 ml (1/2 cup) milk
- 60 g (1/4 cup) butter
- Salt and black pepper to taste
Instructions
- Place the peeled and quartered potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil.
- Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are cooking, gently heat the milk and butter in a small saucepan until the butter is melted. Do not boil.
- Drain the cooked potatoes thoroughly. Return them to the pot and mash until smooth.
- Gradually stir in the warm milk and butter mixture into the mashed potatoes until well combined and creamy.
- Fold in the finely chopped spring onions.
- Season with salt and black pepper to taste. Serve hot, with an extra knob of butter in the center if desired.
Notes
- For extra flavor, you can add a pinch of nutmeg to the mashed potatoes.
- If you prefer a richer champ, use whole milk or cream.
- Leftover champ can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 30 mg