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Spring onion champ

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
6 to 8 unpeeled 'old' potatoes
1 bunch spring onions (white and green parts)
360ml milk
50 to 110g butter
Salt and freshly ground pepper
1) Scrub the potatoes and boil them in their skins. Peel and mash the freshly boiled potatoes.
2) Chop the spring onions finely then cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse.
3) Mix the hot mashed potato with the hot milk and spring onions. Beat in the butter. Season, to taste, with salt and freshly ground pepper.
4) Serve in one large or six individual bowls with a knob of butter melting in the centre.

Cook's Note: Champ may be put aside and reheated later in a moderate oven, 180C/Gas4. Cover with tin foil while it reheats so that it doesn't get a skin.

Spring onion champ is one of the best-loved Irish potato recipes. A bowl of mash flecked with green onions and a blob of butter melting in the centre is 'comfort' food at its very best.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and, therefore, we cannot make any representation as to the results.

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