Champ = the king of best creamed potatoes recipePosted by Fiona Nevile in Vegetables and Sides | 2 comments
We were given this recipe years ago in the middle of negotiations for a foolish purchase. It is consequently the most expensive recipe in our book but one of the best. The secret is not to use too much spring onion. You can increase the amount of butter and cream for a richer dish as per your own personal taste.
- 1 kilo of firm potatoes (such as Maris Piper) peeled and chopped into 2.5cm chunks
- 50g of butter
- 2 tablespoons of single cream
- 1 medium spring onion (chopped fine including 2.5cm of the green stalk)
- 0.5 teaspoonful of salt
- Boil the potatoes in salted water for 12-15 minutes until they easily split in half when pierced with a fork. Turn off the heat under the saucepan and drain them. Return the potatoes to the saucepan, place them back on the warm ring and shake them every 30 seconds for 3 minutes. They should be nice and fluffy.
- Add the butter, cream, spring onion and sprinkle over the salt.
- Mash well (or use a potato ricer)
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Oh dear! Someone gave you a bad recipe for champ there!
I’m Northern Irish myself and since it’s our national dish I’ll try and explain 😛
Basically it’s peasant food, so you use the whole spring onion (we call them scallions) and don’t waste any. I use about 6 onions when I make it but what takes the sharp edge off it (and what’s missing from your recipe) is that while the potatoes are boiling, I put the milk into another saucepan and add the chopped spring onion (should be chopped to about 1 cm lengths). This infuses the milk, or cream in your case with the taste of the onions while softening the texture and flavour of the onions themselves.
Thank you so much for this recipe – can’t wait to try it out!