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. Folding in cabbage or kale in place of the scallions turns it into colcannon, its close cousin.
On the Palate
Where Champ Irish sits in the Irish flavor cloud
Ingredients
Serves 4How it's made
8 steps · 10 min
- 120 min
Boil peeled floury potatoes in salted water until completely tender.
Watch outBoil the floury potatoes until a knife meets no resistance — any firm core won't mash out and you'll fight lumps.
- 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.
Watch outWarm the milk with the scallions just until they soften and it smells oniony — don't boil it, you want their fresh bite, not a stew.
- 41 min
Drain the potatoes well and let them steam dry for a minute.
Watch outLet the drained potatoes steam dry a minute before mashing — driving off that surface water keeps the champ fluffy, not wet.
- 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.
Watch outBeat the warm milk in a splash at a time — going slow lets it whip up light and creamy instead of sloppy.
- 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.
