How to Cook Irish Potatoes (Champ)

This is one way the Irish enjoy eating potatoes. Known as Champ, or Poundies, it is a traditional dish mainly in Northern Ireland, but eaten throughout the north and the south. Quick and cheap to make, and comforting to eat, Champ will warm your insides along with the cockles of your heart. See the variation below to turn Champ into Colcannon.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 lbs. russet potatoes, whole, unpeeled
• 1 cup milk
• 1 bunch green onions, thinly sliced
• 1/2 tsp. salt, or to taste
• 1/4 cup butter
• Freshly ground black pepper to taste
• Extra butter for serving as desired

1. Simmer the potatoes covered in salted boiling water until very tender, about 20 to 30 minutes.

2. Melt butter in a small saucepan over low heat. Add the milk and green onions; keep warm while the potatoes are cooking.

3. Drain, peel, and mash the potatoes. Beat in the milk mixture until smooth. Serve immediately in soup plates or bowls.

4. Make a well in the center of each pile of potatoes and add a walnut-sized knob of butter. Add pepper to taste.

5. Eat with a spoon and dip each bite into the melted butter.

Tips & Warnings

• Leave the skins on the potatoes for a more nutritious dish.
• Champ makes an excellent side dish with Irish sausages or other meats.
• Mash in a pound of finely chopped, well cooked kale or cabbage and you've made Colcannon.
• Remove the milk from the heat as soon as it boils to prevent scorching.
• Don't stint on the butter. This dish is all about the butter.

Resources

• Irish Traditional Cooking: Over 300 Recipes...
• The Irish Pub Cookbook
• The New Irish Table: 70 Contemporary Recipes
• How to Make Irish Champ