This wonderful champ recipe for the upcoming Saint Patrick’s Day is from the amazing book Forgotten Skills of Cooking by Darina Allen.
The Irish cuisine is not a sophisticated and elegant one. All the dishes are simple and almost rustic, yet tasty and flavorful: champ – mashed potatoes with onions, proves this. While I was reading the recipes from the Forgotten Skills of Cooking by Darina Allen, I started to see the elegance in the simplicity.
Speaking about the champ, I can say with confidence that such a simple thing as scallions makes a wonderful transformation of ordinary mashed potatoes.
You easily make the champ with fried yellow onions, green garlic sprouts, chives, fresh parsley, or cook a special champ – with spring peas.
Champ reminds me of another Irish dish – colcannon, mashed potatoes mixed with something green. But if in the colcannon the green is cabbage (kale, green or savoy), the champ is made with spring onions. This dish turns out very delicious and looking very much like spring and with the speckles of green – the color of the Irish holiday.
Champ – Potatoes with Spring Onions
- 4-5 large potatoes (about 2 lb)
- 1 bunch green onions, chopped, white and green parts
- 1/2 – 1 stick butter
- 1 – 1 ½ cups milk
- Black pepper
Wash the potatoes, if desired cut into big chunks, bring them to a boil in salted water and cook for 15-20 minutes.
While the potatoes are cooking, prepare the onions.
In a small saucepan, mix the milk and the onions. Bring the milk to a boil. Simmer for 3-4 minutes. Remove from heat, let stand for few minutes to develop the flavor.
Mash the potatoes with some butter. Stir in the hot milk-and-onion mixture and freshly ground black pepper.
Serve with a piece of butter.
The amount of milk and butter depends on the quality of potatoes and the desired consistency of the dish.
Cook with pleasure and enjoy the world!