Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 4 pounds (1.8kg) potatoes
- 1/2 pint (300ml) milk
- 1 cup (225g) chopped spring onions (green onions)
- 1/2 cup (110g) butter
- Salt and black pepper
Simmer milk and spring onions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the spring onions, salt and pepper, and half the butter.
Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.
Yield: 8 servings
Irish Champ Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.