Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.

Ita
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.

    Advertisement
  • Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)

  • Meanwhile, heat the milk and green onions gently in a saucepan, until warm.

  • Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Nutrition Facts

325.7 calories; 7.8 g protein; 46.8 g carbohydrates; 35.4 mg cholesterol; 420.1 mg sodium. Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/06/2008
Born in your native city of Belfast I grew up on Champ. One one thing missing from this recipe which would make it an "authentic" champ is the addition of one or two raw eggs mixed into the mash along with the milk,butter and scallions. Without that it is just mashed potatoe with milk , butter and scallions. Try the REAL Belfast champ by adding raw eggs. Read More
(429)

Most helpful critical review

Rating: 3 stars
10/01/2006
This was good but to be honest it's really just mashed potatoes with green onions in it. It was a nice flavour we'll probably make it again. Read More
(8)
173 Ratings
  • 5 star values: 115
  • 4 star values: 49
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/06/2008
Born in your native city of Belfast I grew up on Champ. One one thing missing from this recipe which would make it an "authentic" champ is the addition of one or two raw eggs mixed into the mash along with the milk,butter and scallions. Without that it is just mashed potatoe with milk , butter and scallions. Try the REAL Belfast champ by adding raw eggs. Read More
(429)
Rating: 5 stars
03/06/2008
This is a classic irish champ recipe. Half my family is irish and it tasted just like any champ i've ever had. I think it's important for people to remember when they make these recipes, that classic irish fare usually consists of basic, and usually very inexpensive ingredients. It's not supposed to come out tasting like something you ordered at a 5 star resturant... it's pub food! Read More
(148)
Rating: 5 stars
05/17/2006
This was really good but we thought it was lacking a little something. Hubby stirred in some sour cream which really made it pop! Yummy. Read More
(81)
Advertisement
Rating: 5 stars
02/24/2008
This is so delicious! My husband is from Co. Monaghan Ireland and I made this for his family. His mom hadn't made it in years since her kids are grown now and she doesn't have anyone to cook for, but she thoroughly enjoyed it. I generally use about half as many green onions as it calls for. Read More
(47)
Rating: 4 stars
07/16/2008
I have made Irish Champ for my family countless times (being Irish). The dish is always well liked and always empty at the end of the meal. I remember my grandmother making this with a raw egg (as another reviewer mentioned). I don't use one only because I am sensitive to food poisoning. But I think that the dish tastes great without it. This recipe is simple to make and good tasting. Read More
(46)
Rating: 4 stars
11/16/2007
This recipe was great for my husband and myself but our 5 kids werent overly excited about it....I made this the 2nd time with only half the onion, a clove of Garlic and a cup of sour cream, it was a hit!...family has asked for it to be served over the Holidays...... Read More
(37)
Advertisement
Rating: 5 stars
03/18/2008
I wish there were more stars! We loved this. I made them green for St. Patty's, but I think we found a new way to make smashed taters FOREVER. I added a few tablespoons of creamcheese, but other than that, followed the recipe excactly. SO GOOD!!! Read More
(36)
Rating: 5 stars
03/17/2013
Rich, creamy, and so delicious! Exactly right for our St. Patrick's Day dinners. I've served this with lamb stew, with corned beef and cabbage, and most recently with roasted salmon. I use cream instead of milk (oh my heart) and I let the scallions and cream seethe gently until the scallions soften. Comfort food with an Irish accent indeed! Read More
(31)
Rating: 5 stars
03/18/2007
This was easy to make and tastes good too. It went great with the Irish Stew Corned beef and cabbage. Read More
(24)
Rating: 3 stars
10/01/2006
This was good but to be honest it's really just mashed potatoes with green onions in it. It was a nice flavour we'll probably make it again. Read More
(8)