Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
675 g potatoes (well scrubbed)
6 tblsp milk
4 spring onions (finely chopped)
50 g butter
salt and freshly ground white pepper
Champ should be soft in consistency but not sloppy. Once mastered, this recipe can be adapted for different results. Try replacing the milk with crème fraiche or quark (skimmed-milk soft cheese), or add some steamed cabbage to turn it into that other Irish favourite, colcannon.
Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.
Heat the milk in a pan with the spring onions for 5 minutes until the spring onions have softened. Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Beat 40 g/1 1/2oz of the butter into the warm mashed potato and then mix in the milk and spring onion mixture. Season to taste.
To serve, spoon into a warmed serving dish and make a slight dip in the middle. Add the remaining knob of butter and allow it to melt into the champ.