Best 2 Champ Irish Mashed Potatoes Recipes
Champ Irish mashed potatoes are a traditional Irish dish that dates back to the 18th century. The dish is typically made with potatoes, butter, milk, and scallions, creating a creamy and flavorful side dish. Champ is often served with other classic Irish dishes such as corned beef, sausages, and Irish stew. In addition to its traditional ingredients, there are many variations of champ that include additional vegetables, herbs, and spices.
Check out the recipes below so you can choose the best recipe for yourself!
IRISH CHAMP (MASHED POTATOES)
One of the favorite Irish ways to serve potatoes. For a change try adding any of these:Leeks, nettles, peas, or brown crispy onions. Instead of the green onions I added frozen peas after mashing the potatoes with the hot milk and then kept the potatoes hot Looked and tasted great
Provided by Bergy
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop the green onions (white& green tops) and mix with the cold milk.
- bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
- Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
- Beat in some of the butter.
- Season with salt& pepper.
- Put a knob of butter on top& serve.
- You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).
CHAMP (IRISH MASHED POTATOES)
My mom was of Irish descent, and she had a lot of traditional Irish recipes. This was her recipe for Champ. She loved to reheat leftovers the next morning, with crumbled bacon on top, and have them for breakfast in place of hash browns. She originally used Russet potatoes to make this recipe, but she switched to Yukon Gold...
Provided by Vickie Parks
Categories Potatoes
Time 40m
Number Of Ingredients 11
Steps:
- 1. Place potatoes in a medium stockpot, and fill with enough water to cover potatoes. Bring to a boil, then cover pot and reduce heat to low and let simmer until potatoes are tender, about 20 minutes. Drain in colander and return potatoes to stockpot.
- 2. Meanwhile, in separate saucepan, place scallions in a saucepan with the milk, and simmer over medium-low heat for about 4 minutes. Remove from heat, cover pan and let stand about 10 minutes.
- 3. Add 1/2 of the sour cream, butter, salt, pepper and milk mixture to the potatoes in the stockpot, and mash until potatoes are smooth and still hot. Add more sour cream as needed for a smooth, creamy consistency.
- 4. Garnish with a knob of butter in the center, then sprinkle more chopped scallions/green onions on top, and serve while still hot.
Tips:
- For the best results, use Yukon Gold or russet potatoes, as they have a high starch content and will result in a smooth and creamy mash.
- Peel and cut the potatoes into even-sized pieces so that they cook evenly.
- Bring the potatoes to a boil in salted water, then reduce heat to low and simmer until they are tender.
- Drain the potatoes well and return them to the pot over low heat to dry out any excess moisture.
- Use a potato ricer or masher to mash the potatoes until smooth.
- Add warm milk, butter, salt, and pepper to taste.
- For a richer flavor, use half-and-half or cream instead of milk.
- If you like a chunky mash, reserve some of the potatoes before mashing them and add them back in at the end.
- Serve champ with your favorite main course, such as roasted chicken, steak, or fish.
Conclusion:
Champ is a delicious and versatile side dish that can be enjoyed with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth and creamy or chunky and rustic, champ is sure to be a hit at your next meal.
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