Northern Irish Potatoes (Champ)

    40 minutes

    Champ is similar to colcannon but where colcannon uses kale or cabbage, champ uses spring onions for colour and zest. Great with sausages.

    165 people made this

    Serves: 4 

    • 1kg potatoes, peeled and halved
    • 1 cup milk
    • 1 bunch spring onions, thinly sliced
    • 1/2 teaspoon salt, or to taste
    • 60g butter
    • 1 pinch freshly ground black pepper to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 20 minutes.
    2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.
    3. Meanwhile, heat the milk and spring onions gently in a saucepan until warm.
    4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and 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.

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    Reviews in English (134)


    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.  -  06 Jun 2008  (Review from Allrecipes USA and Canada)


    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!  -  06 Mar 2008  (Review from Allrecipes USA and Canada)


    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.  -  17 May 2006  (Review from Allrecipes USA and Canada)