How To Boil Irish Champ

Peel and cube 1 kilo of potatoes and keep them in a bowl of water.

Boil the potatoes by placing them in a saucepan, covering with water, and turning on medium to high heat. Bring to a simmer and cook for 20 to 30 minutes until soft, testing with a spoon.

Prepare the milk mixture by placing a second saucepan on the hob, adding 200 mL of milk and the finely chopped scallions. Bring to a boil and then turn off the heat, allowing it to steep until the potatoes are ready.

Drain the cooked potatoes using a colander, then return them to the same pan.

Finish the potatoes by adding half of the 50 g of butter to the pan with the potatoes, then pour in the milk and scallion mixture. Season with salt and black pepper, and whisk until creamy and smooth.

Serve the champ by placing it on a serving plate, making a small crater in the middle, and putting the remaining butter in the center.

Equipment Needed

Allergens