Champ (Irish: brúitín) is popular across Ulster, where it is distinguished from cabbage-based colcannon by its use of scallions; it was traditionally associated with the festival of Samhain.
Pillowy and fluffy, champ carries a sweet, oniony freshness from the scallions that keeps it from being plain. Each forkful is swiped through the central pool of butter so it arrives glossy and rich on the tongue. Simple, soothing, and quietly addictive.
Floury potatoes have high starch and low moisture, so they mash into a light, fluffy texture rather than a gluey paste. Warming the milk first prevents it from chilling the potato and lets the scallions infuse without losing their fresh bite.
Variations
Made with chives, nettles, peas or young leeks instead of scallions, or enriched with extra cream
On the Palate
Where Champ Irish sits in the Irish flavor cloud
Ingredients
Serves 4How it's made
8 steps · 25 min active
- 120 min
Boil peeled floury potatoes in salted water until completely tender.
- 23 min
Meanwhile, chop the scallions, keeping white and green parts.
- 36 min
Gently warm the milk with the scallions until they soften and the milk turns fragrant.
- 41 min
Drain the potatoes well and let them steam dry for a minute.
- 54 min
Mash the potatoes thoroughly until no lumps remain.
- 65 min
Beat in the warm scallion milk a little at a time until light and creamy.
- 71 min
Season generously with salt and pepper.
- 82 min
Pile into bowls, make a hollow in each, and drop in a knob of butter to melt.
