Champ

Name: Champ
Total time: 35 min
Yield: 4 servings
Ingredients: 2,000 ml Water; 1 tsp Salt; 1,000 g Floury potatoes; 120 g Spring onions; 240 ml Whole milk; 1 tsp Salt; 1 pinch Ground black pepper; 100 g Unsalted butter

35 min · 10 min active · makes ~3.5 l · Easy

Creamy mashed potatoes with spring onions and melted butter, a traditional Irish comfort dish served family-style.

See more →

Champ

Creamy mashed potatoes with spring onions and melted butter, a traditional Irish comfort dish served family-style.

See more →

TOTAL TIME

35 min

ACTIVE TIME

10 min

QUANTITY

~3.5 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/7

Tools0/12

Ingredients

0/7 gathered · 4 servings

2,000ml

2tsp

1,000g

120g

240ml

1pinch

100g

#	Quantity	Notes	State
1	2,000ml	—	—
2	2tsp	—	—
3	1,000g	—	—
4	120g	—	—
5	240ml	—	—
6	1pinch	—	—
7	100g	—	—

Tools

13 items

Serveware

1 item

Procedure

21 steps

1 of 21

Pour the water into a large saucepan.

Water · 2,000 ml

⏱ 10s

ResultWater

2 of 21

Add the salt to the water.

Salt · 1 tsp

⏱ 5s

ResultWater and salt

3 of 21

Peel the potatoes, removing all the skin.

Floury potatoes · 1,000 g

⏱ 2 min

ResultPeeled floury potatoes

4 of 21

Cut each potato into quarters of roughly equal size so they cook evenly.

Peeled floury potatoes · step 3

⏱ 1 min

ResultQuartered floury potatoes

5 of 21

Lower the potato quarters into the salted water.

Quartered floury potatoes · step 4

⏱ 10s

ResultWater and salt and quartered floury potatoes

6 of 21

Bring to the boil, then cook until the potatoes are completely tender and a skewer slides through without resistance.

⏱ 20 min

ResultBoiled floury potatoesused in step 13

7 of 21

Trim the roots and any ragged dark tips from the spring onions.

Spring onions · 120 g

⏱ 30s

ResultTrimmed spring onions

8 of 21

Pull away and discard the tough or slimy outermost layer from each spring onion.

Trimmed spring onions · step 7

⏱ 30s

ResultPeeled trimmed spring onions

9 of 21

Finely chop the spring onions, including all the green tops.

Peeled trimmed spring onions · step 8

⏱ 1 min

ResultFinely chopped spring onionused in step 11

10 of 21

Pour the milk into a small saucepan.

Whole milk · 240 ml

⏱ 10s

ResultWhole milk

11 of 21

Add the finely chopped spring onions to the milk.

Finely chopped spring onion · step 9

⏱ 10s

ResultSpring onions and milk combined

12 of 21

Heat gently until the milk just begins to steam and the spring onions are softened, without letting it boil.

⏱ 5 min

ResultSpring onion-infused milkused in step 16

13 of 21

Lift the potatoes out of the cooking water into a colander and leave for a minute to steam dry.

Boiled floury potatoes · step 6

⏱ 1 min

ResultCooking water

14 of 21

Tip the drained potatoes back into the empty saucepan.

Cooking water · step 13

⏱ 10s

ResultCooking water

15 of 21

Mash the potatoes firmly and thoroughly with a potato masher until completely smooth with no lumps remaining.

⏱ 1 min 30s

ResultSmooth mashed potato

16 of 21

Pour the hot spring onion-infused milk over the mashed potato all at once.

Spring onion-infused milk · step 12

⏱ 10s

ResultSpring onion-infused milk and smooth mashed potato

17 of 21

Beat vigorously with a wooden spoon, working the milk through the potato until the mixture is light, fluffy and creamy.

⏱ 1 min

ResultCreamy champ base

18 of 21

Season the champ with salt, stirring it in evenly.

Salt · 1 tsp

⏱ 10s

ResultSeasoned champ

19 of 21

Add a pinch of ground black pepper and stir through evenly.

Ground black pepper · 1 pinch

⏱ 5s

ResultFully seasoned champ

20 of 21

Spoon the champ into a warm serving bowl, mounding it generously.

Fully seasoned champ · step 19

⏱ 20s

ResultFully seasoned champ

21 of 21

Add the cold butter, cut into several pieces, to the top of the champ.

Unsalted butter · 100 g

⏱ 10s

ResultFully seasoned champ and unsalted butter

Total Time35 min

#	Product	Action
1	2,000 ml	Pour the water into a large saucepan.⏱ 10sResultWater
2	1 tsp	Add the salt to the water.⏱ 5sResultWater and salt
3	1,000 g	Peel the potatoes, removing all the skin.⏱ 2 minResultPeeled floury potatoes
4	Peeled floury potatoesstep 3	Cut each potato into quarters of roughly equal size so they cook evenly.⏱ 1 minResultQuartered floury potatoes
5	Quartered floury potatoesstep 4	Lower the potato quarters into the salted water.⏱ 10sResultWater and salt and quartered floury potatoes
6	—	Bring to the boil, then cook until the potatoes are completely tender and a skewer slides through without resistance.⏱ 20 minResultBoiled floury potatoesused in step 13
7	120 g	Trim the roots and any ragged dark tips from the spring onions.⏱ 30sResultTrimmed spring onions
8	Trimmed spring onionsstep 7	Pull away and discard the tough or slimy outermost layer from each spring onion.⏱ 30sResultPeeled trimmed spring onions
9	Peeled trimmed spring onionsstep 8	Finely chop the spring onions, including all the green tops.⏱ 1 minResultFinely chopped spring onionused in step 11
10	240 ml	Pour the milk into a small saucepan.⏱ 10sResultWhole milk
11	Finely chopped spring onionstep 9	Add the finely chopped spring onions to the milk.⏱ 10sResultSpring onions and milk combined
12	—	Heat gently until the milk just begins to steam and the spring onions are softened, without letting it boil.⏱ 5 minResultSpring onion-infused milkused in step 16
13	Boiled floury potatoesstep 6	Lift the potatoes out of the cooking water into a colander and leave for a minute to steam dry.⏱ 1 minResultCooking water
14	Cooking waterstep 13	Tip the drained potatoes back into the empty saucepan.⏱ 10sResultCooking water
15	—	Mash the potatoes firmly and thoroughly with a potato masher until completely smooth with no lumps remaining.⏱ 1 min 30sResultSmooth mashed potato
16	Spring onion-infused milkstep 12	Pour the hot spring onion-infused milk over the mashed potato all at once.⏱ 10sResultSpring onion-infused milk and smooth mashed potato
17	—	Beat vigorously with a wooden spoon, working the milk through the potato until the mixture is light, fluffy and creamy.⏱ 1 minResultCreamy champ base
18	1 tsp	Season the champ with salt, stirring it in evenly.⏱ 10sResultSeasoned champ
19	1 pinch	Add a pinch of ground black pepper and stir through evenly.⏱ 5sResultFully seasoned champ
20	Fully seasoned champstep 19	Spoon the champ into a warm serving bowl, mounding it generously.⏱ 20sResultFully seasoned champ
21	100 g	Add the cold butter, cut into several pieces, to the top of the champ.⏱ 10sResultFully seasoned champ and unsalted butter
Total Time		35 min

Serving

Dot the butter pieces evenly across the surface so they will melt into golden pools as you bring the bowl to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	420kcal
	8g
	23g
	14g
	49g
	6g
	6g
	1,236mg

Ingredients0/7

Tools0/12

Recipe

Champ

Creamy mashed potatoes with spring onions and melted butter, a traditional Irish comfort dish served family-style.

What you’ll doYou will boil peeled and quartered potatoes until completely tender, then mash them thoroughly. Whilst they cook, you will trim, clean and finely chop spring onions, then heat them gently in milk. Once the potatoes are drained and mashed smooth, you will beat in the hot spring onion milk until the mixture is light and fluffy, season it, and top with cold butter pieces.

Serves4

Total35 min

LevelEasy

Ingredients

Water2,000 ml
Salt2 tsp
Floury potatoes1,000 g
Spring onions120 g
Whole milk240 ml
Ground black pepper1 pinch
Unsalted butter100 g

Tools

Large saucepanSmall spoonSmall saucepanChef's knifeSkewerPotato masherWooden spoonColanderLarge spoonPeelerServing bowlChopping boardSkewers

Method

Pour the water into a large saucepan.

10sLarge saucepanWater · 2,000 ml

Add the salt to the water.

5sLarge saucepanSalt · 1 tsp

Peel the potatoes, removing all the skin.

2 minChopping board, PeelerFloury potatoes · 1,000 g

Cut each potato into quarters of roughly equal size so they cook evenly.

1 minChopping board, Chefs knifePeeled floury potatoes · step 3

Lower the potato quarters into the salted water.

10sLarge saucepanQuartered floury potatoes · step 4

Bring to the boil, then cook until the potatoes are completely tender and a skewer slides through without resistance.

Result · Boiled floury potatoes · used in step 13

20 minLarge saucepan, Skewers

Trim the roots and any ragged dark tips from the spring onions.

30sChopping board, Chefs knifeSpring onions · 120 g

Pull away and discard the tough or slimy outermost layer from each spring onion.

30sChopping board, Chefs knifeTrimmed spring onions · step 7

Finely chop the spring onions, including all the green tops.

Result · Finely chopped spring onion · used in step 11

1 minChopping board, Chefs knifePeeled trimmed spring onions · step 8

Pour the milk into a small saucepan.

10sSmall saucepanWhole milk · 240 ml

Add the finely chopped spring onions to the milk.

10sSmall saucepanFinely chopped spring onion · step 9

Heat gently until the milk just begins to steam and the spring onions are softened, without letting it boil.

Result · Spring onion-infused milk · used in step 16

5 minSmall saucepan

Lift the potatoes out of the cooking water into a colander and leave for a minute to steam dry.

1 minColanderBoiled floury potatoes · step 6

Tip the drained potatoes back into the empty saucepan.

10sLarge saucepanCooking water · step 13

Mash the potatoes firmly and thoroughly with a potato masher until completely smooth with no lumps remaining.

1 min 30sLarge saucepan, Potato masher

Pour the hot spring onion-infused milk over the mashed potato all at once.

10sLarge saucepanSpring onion-infused milk · step 12

Beat vigorously with a wooden spoon, working the milk through the potato until the mixture is light, fluffy and creamy.

1 minLarge saucepan, Wooden spoon

Season the champ with salt, stirring it in evenly.

10sLarge saucepanSalt · 1 tsp

Add a pinch of ground black pepper and stir through evenly.

5sLarge saucepanGround black pepper · 1 pinch

Spoon the champ into a warm serving bowl, mounding it generously.

20sServing bowl, Large spoonFully seasoned champ · step 19

Add the cold butter, cut into several pieces, to the top of the champ.

10sServing bowlUnsalted butter · 100 g

Dot the butter pieces evenly across the surface so they will melt into golden pools as you bring the bowl to the table.

Result · Champ

15sServing bowl, Small spoon

Printed 6 October 2026