- 5 large russet potatoes, peeled and cubed
- 4 thick-cut strips Irish bacon, cooked and chopped
- 1 Tablespoon butter
- 3 Tablespoons chopped chives
- 1 small onion, finely diced
- Salt, to taste
- Milk, as needed
Place the cubed potatoes in a large pot of cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain the potatoes and return to the pot.
Place the bacon, butter, chives, and onion inside the pot of potatoes and beat together using a hand mixer. Season with salt to taste. Slowly add milk as you are blending, until you get desired consistency, and serve.
Traditional Irish Champ Recipe
Traditional Irish Champ Recipe. With only five ingredients, this authentic Irish potato recipe is both easy and tasty. You can easily feed a crowd with this traditional Irish dish. Perfect for St. Patricks Day!
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May you live as long as you want, never want as long as you live.– Irish Blessing
Irish recipes have a special place in my heart.
I have always been intrigued by the origin of food, cultivating methods and cuisine. Oh! The people behind these methods, traditions and techniques too. Don’t forget about the people.
If you ever get a chance to visit an old kitchen, even if it’s only 50 years old, in its original condition, take a deep breath through your nose. The smells you sense and the stains you see tell a vivid story. Families were fed, children were raised and holiday feasts were prepared in these kitchens, both extravagant and modest.
Learn more about what you will find in an Irish Pantry.
Can you imagine!? I can. It always brings a smile to my face. If you visit thrift stores and make a dash to the kitchen section or have an estate sales alert app on your phone, then you are MY PEOPLE my friend. Let’s have lunch.
I haven’t gone on a Rocky Netflix binge or watched the ice skating olympic trials. Not that kind of champ, although I would totally do either of those.
Today is looking back, celebrating Irish cuisine in all of its rawness and remembering day.
The Irish, they are tough, for good reason.
Irish cuisine took a beating through its history. The English Conquest stripped Ireland of its cuisine by diverting their agricultural goods to England to feed its conquering armies. At times, the only food the Irish could afford to eat were potatoes, the reason why todays menu of Irish cuisine almost always includes potatoes. It is also one of three reasons why a third of the Irish population perished during the Great Hunger, or as we know it on this side of the pond, the Irish Potato Famine.
The other two reasons as I understand it include a monoculture potato crop and a potato blight. This means there wasn’t enough genetic diversity in the potato to fight off a potato blight.
Hopefully we can learn and not repeat the mistakes of the past. That’s the purpose of studying history isn’t it?
Ingredients for Irish Champ:
- yukon gold potatoes (or other waxy potatoes) – the waxy variety of potatoes lends a nice creamy mashed potato that isn’t gummy, or starchy.
- kosher salt – potatoes always need salt for flavor.
- green onions – and lots of them. We use the entire green onion here!
- garlic – minced, and sautéed in butter for a hint of garlicky goodness throughout our mashed potatoes.
- whole milk – for a nice creamy, rich texture. Normally I like to cook with skim milk, but mashed potatoes require whole milk for the best creamy texture and flavor.
- butter – Irish butter is preferred here, of course. What’s mashed potatoes without rich, creamy butter?
- black pepper – for flavor.
That’s it. 7 simple ingredients, for one tasty side dish to be enjoyed on St. Patrick’s day!
Bangers and Champ Recipe
This traditional Irish Bangers and Champ recipe contains only 7 ingredients and is a perfect budget meal hack for one or for a large family looking to save big.
I n spite of being incessantly reminded by WBLM’s “The Captain and Celeste” that we really should be heading down to Gritty McDuff’s in the Old Port, to enter for a chance to win tickets to see the Dropkick Murphys in Boston (which they called “Ground Zero for St. Patties Day”), we decided to stay home. I have about as much fondness for green beer as I do for getting punched in the mouth by a belligerent Southie, so for us, St. Patrick’s Day has traditionally been more about a quiet pint of Guinness and some traditional cooking, than it has been about wearing a novelty kilt and throwing up in a city trash can in broad daylight.
But, aye, me Culchies, if it isn’t a gorgeous day today! We’ve got the windows open, the official start of Spring is just three days away, and thoughts of “Winter” food are quickly leaving us. We didn’t want to do a Guinness stew, a Sheppard’s Pie, a big boiled dinner, or any of the slow-cooked, quasi-novelty “Irish” classics. Taking inspiration from midtown NYC’s legendary “Blarney Stone,” who knows that there’s nothing better for a belly about to absorb fifty beers than a boiled potato, we’re keeping things simple, with our recipe for Champ and Bangers. Champ (also called “Poundies”) is traditional Irish peasant food, and is a simple, flavorful combination of coarsely mashed potatoes, scallions that have been boiled in milk, and tons of butter. Served up with a couple of mild, simply grilled sausages (ours were the “Schlitz and Onion,” from the consistently excellent Fresh Approach, here in the West End), a plate of these potatoes should provide a substantial, absorbent base for receiving a liter of Jameson.
Here’s to women’s kisses, and to whiskey, amber clear not as sweet as a woman’s kiss, but a damn sight more sincere!
Champ and Bangers
- 4 unpeeled baking potatoes, washed and quartered
- 1 bunch scallions, diced
- 1 1/2 cups milk
- 6 tablespoons butter
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 8 mild pork sausages, such as British Bangers
Put potatoes in a large pot of water. Bring to a boil and cook until fork tender, about 30-40 minutes. Put chopped scallions in a small saucepan, and add milk. Bring to a boil, reduce heat, and simmer for four minutes. While potatoes finish cooking, grill sausages in medium frying pan until cooked through, about 10 minutes per side. Transfer potatoes to large bowl, and coarsely mash, mixing in hot milk with scallions and butter. Beat until mixed, and potatoes become fluffy. Season with salt and pepper, and sprinkle on chopped parsley. To serve, pile potatoes onto plate in a volcano shape, and put a well in the top. Add a splash of milk and more butter to the well, and serve immediately with sausages.
Ingredients for Irish Champ
- Potatoes. Use starchy or all purpose potatoes suitable for mashing. We prefer Yukon Gold but Russet work well too. They best resemble the traditionally grown Irish varieties. In the past potatoes were cleaned, boiled with their jackets, then peeled (or not, in certain areas) and finally mashed. Feel free to peel and rinse them before boiling for ease of preparation.
- Butter. Get good Irish butter, you can use salted if you wish – just do not add any salt until you taste the Champ and determine how much might be needed.
- Salt and pepper. To season the mashed potatoes, to taste.
- Milk.Use whole milk. It will become infused with the zesty green onions flavor and add its own delicate sweetness.
- Scallions/green onions or chives. Both green and white parts.
Place a pot with a little water over low heat. Place the potatoes and thyme sprigs into a steamer basket into the pot, cover and steam until cooked. Remove and discard the thyme sprigs.
Heat the butter, cream and spring onions in a medium saucepan over a low heat until warm. Season with salt and pepper.
Mash the warm potatoes (or push through a through a ricer) into a bowl and then stir in the warm cream and butter mixture until soft and smooth. Stir well.
Check for seasoning and adjust as needed. Stir in the green onions, parsley and thyme leaves. Serve with beef and Guinness stew.
- 4 pounds potatoes
- 1 cup milk (or heavy cream)
- 1 cup spring onions (chopped, green onions or scallions)
- 1/2 cup butter (melted)
- 1 teaspoon salt (or to taste)
- 1 pinch black pepper (or to taste)
Peel potatoes, slice into 1/2-inch rounds, and ok in boiling salted water until easily pierced with a fork.
While potatoes are cooking, simmer milk and spring onions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, the spring onions, salt and pepper, and half of the melted butter.
Pile the champ high on each plate and form a well in the center (as you would for gravy).
Fill the well with remaining melted butter. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.
Like Colcannon, Champ is a perfect partner for almost any kind of meat or poultry. See following for a recipe for Pea Champ.
Occasion Buffet, Casual Dinner Party
Recipe Course side dish, starch
Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or Less Yes
Taste and Texture creamy, rich
- 2 to 2½ lb/1 to 1.25 kg russet or other floury potatoes (5 or 6)
- 1 1/3 cups/320 ml milk
- 2 small bunches scallions , trimmed and minced
- ½ cup/125 g butter , softened
- Salt and pepper
Put the potatoes into a large pot, with the larger ones on the bottom, and add water to come halfway up the potatoes. Cover the pot and bring to a boil over high heat. When the water begins to boil, carefully drain off about half of it, then return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 40 minutes. Turn off the heat cover the potatoes with a clean, damp tea towel and let sit for 5 minutes more.
Meanwhile, bring the milk to a simmer in a small saucepan, then add the scallions and simmer for 10 to 15 minutes or until soft. Strain the milk, reserving the scallions and milk separately.
Drain and carefully peel the potatoes, then return them to the pot and mash them well. Stir in the scallions and butter, then drizzle in the milk, continuing to mash, until the potatoes are fluffy. Season to taste with salt and pepper.
Pea Champ: Pea Champ is a specialty of Ireland’s northern counties: Prepare Champ as directed, substituting 1½ cups shelled fresh peas (about 1½ lb/750 g peas in pods) for the scallions, and mashing them into the potatoes.
In recent years champ has been enjoying a new lease on life as a trendy side dish in upmarket restaurants although its origins are as a peasant dish. Although not traditional, champ is sensational with fish, particularly salmon.
3lb floury potatoes, cut into even-sized chunks (such as Rooster)
½ cup (4fl oz) milk
4 spring onions or scallions, finely chopped
6 tbsp (3oz) Kerrygold Salted Butter, extra to serve
salt and freshly ground black pepper
1. Place the potatoes in a large pan of salted water.
2. Bring to the boil, cover and simmer for 15-20 minutes or until the potatoes are tender without breaking up.
3. Drain and return to the pan over a low heat to dry out.
4. 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.
5. Mash the potatoes or pass them through a potato ricer if you want a really smooth result.
6. Using a wooden spoon, beat in the butter until melted and then beat the milk and spring onion mixture until you have achieved smooth, creamy mash. Season to taste.
7. To serve, transfer to a warmed dish and add a nob of butter or use as required.
Champ - Recipes
This mashed potato dish, which is a relative of better-known colcannon, dates back several centuries and is a dish that’s traditional on St. Patrick’s Day.
2 pounds russet or Yukon Gold potatoes, scrubbed but not peeled
1/2 cup finely chopped scallions (white and green parts)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature, plus extra
Place the whole potatoes in a medium saucepan. Add enough cold salted water to cover by 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are very tender, about 20 to 40 minutes, depending on their size.
Meanwhile, in a small saucepan over high heat, combine the milk, scallions and salt. Bring just to a boil, then immediately remove the pan from the heat and set aside to steep.
When the potatoes are tender, drain them and let them cool briefly until you can peel them. To do this, hold each potato in a kitchen towel while peeling. Peel the potatoes, then place them in a medium bowl. Using a potato masher or large fork, mash them to the desired consistency and stir in the milk mixture and 4 tablespoons butter. Mix well, then season with salt and pepper.
Spoon some of the champ onto to each serving plate and top each portion with a pat of butter.