Champ is as classic Irish as it gets. This versatile side dish works with almost all main proteins from simple fish to roasted poultry to beef stew and beyond!
Technique tip: Steam the potatoes for a dryer consistency, and then use a ricer to ensure soft lump free mash.
Swap option: Add a few spoons of pesto instead of the spring onions.
- 1½ pounds russet potatoes, peeled and cut into chunks
- 2 medium sprigs thyme
- 2 ounces (1/2 stick) butter
- 1 cup cream (or 1/2 cup milk and 1/2 cup half cream), plus more as needed
- 6 spring onions, thinly sliced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped thyme leaves
- Salt and freshly ground black pepper
1. 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.
2. Heat the butter, cream and spring onions in a medium saucepan over a low heat until warm. Season with salt and pepper.
3. 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.
4. Check for seasoning and adjust as needed. Stir in the green onions, parsley and thyme leaves. Serve with beef and Guinness stew.