Champ is an Irish recipe that, once you hear the ingredients, makes you think “I didn’t know there was an “official” recipe for this. I mean, c’mon…it’s essentially green onions mixed into mashed potatoes, something that a great majority of mashed potato fans have been doing for years, never knowing that their recipe had Irish roots…so to speak.
Oh, and while I’m raining on the parades of various mashed potato aficionados, adding grated cheddar cheese isn’t a new thing either. Sorry.
Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are then eaten from outside in, with each forkful of potatoes getting dipped into the melting butter.
- 6 ounces (3/4 cup) Heavy cream
- 3/4 cups scallions, chopped
- 2 1/2 pounds redskin potatoes, skinned and diced into 1″ pieces
- 8 tablespoons butter, diced
- Salt and white pepper to taste
- 1 pat of butter per each serving
In a small bowl, combine the onions and the cream. Set aside.
Bring a pot of water to a boil. Place in potatoes and cook for 15 minutes, allowing the potatoes to become soft. Drain and place in a bowl. Add the butter, and pour in the cream and onions. Mash together well. Salt and pepper to taste.
When serving, spoon onto a plate and create a small well in the center of the potatoes. Place a pat of butter into the well.