Sides & Nibbles
Champ and Colcannon
- 1.5kg (3lb) floury potatoes, cut into even-sized chunks (such as Roosters)
- 120ml (4fl oz) (½ cup) milk
- 4 spring onions or scallions, finely chopped
- 75g (3 oz) (6 tbsp) Kerrygold Pure Irish Salted Butter
- Salt and freshly ground black pepper
The humble spud. What a versatile vegetable. This recipe is an old friend that sometimes gets forgotten in favour of the simple mash. Originally a peasant dish, champ has experienced something of a revival as a trendy side dish in upmarket restaurants. Although not traditional, champ is sensational with fish, particularly salmon.
- Place the potatoes in a large pan of salted water. Bring to the boil, cover and simmer for 15-20 minutes or until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out.
- Just before the potatoes are ready, place the milk and spring onions or scallions in a small pan and simmer gently until the spring onions have softened in the milk, then remove from the heat.
- Mash the potatoes or pass them through a potato ricer if you want a really smooth result. Using a wooden spoon, beat in the butter until melted and then beat the milk and spring onion mixture until you have achieved a smooth, creamy mash. Season to taste.
- To serve, transfer to a warmed dish and add a knob of butter or use as required.
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