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A traditional Irish potato dish - particularly popular in the northern counties, made by mixing mashed potato with spring onions or leeks and butter - nettle tops were sometimes used in the past.
Champ became traditional on 31st October (Hallowe'en), when as well as being eaten (generally accompanied by buttermilk), offerings were made to the fairies.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
Ingredients for 4 generous helpings:
- 6 fl oz/175ml Milk
- 10 Spring Onions (Scallions) or 1 large Leek (carefully washed) - finely chopped, including their green sections
- 2 lbs/1 kilo of prepared Mashed Potatoes - left with without butter or seasonings
- 1 teaspoon (5ml) Salt
1.Bring the milk to the boil (being careful it doesn't boil over) Add the chopped spring onions/leeks then simmer very slowly for 5 to 8 minutes - or until they're tender.
2.Add this mixture to the mashed potatoes - it's easier if they're still warm - and mix well in.
3.Melt the butter, and add this with the salt and pepper and parsley/nettle-tops.