Champ is the Irish answer to mashed potatoes, and it is arguably better. Scallions are steeped in warm butter and milk, and then beaten into fluffy mashed potato for a result that is rich, creamy, and fragrant. Simple ingredients, exceptional results. It is the perfect accompaniment to any braise or roast.
This recipe is one of three components in a St. Patrick's Day menu developed on The Aided Chef. The full menu, along with the thinking behind it, is in The Braise Was Fine. I Was the Problem. The other recipes are Guinness-Braised Lamb Shanks and Honey-Roasted Carrots and Leeks with Thyme.
Serves 4 | Easy | Partial make ahead possible
2.5 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 bunch scallions (about 6 to 8), thinly sliced (white and light green parts)
1 cup whole milk
5 tablespoons unsalted butter, plus more for serving
Salt and white pepper to taste
Place the potatoes in a large pot and cover with cold, well-salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook until completely tender when pierced with a fork, about 20 minutes. Drain well.
Using cold water and starting potatoes from cold (rather than boiling water) promotes even cooking from the outside in.
While the potatoes cook, combine the milk, butter, and sliced scallions in a small saucepan over low heat. Warm gently until the butter melts and the scallions soften, about 5 minutes. Do not boil. Keep warm.
Pass the drained potatoes through a ricer or food mill back into the pot. Avoid using a food processor or blender, which will make the potatoes gummy.
A ricer or food mill is strongly recommended for the smoothest result.
Pour the warm scallion milk over the potatoes and fold together until just combined and creamy. Season generously with salt and white pepper.
Serve immediately with a small well of extra butter melted in the center of each portion.
What you can do ahead
Champ does not hold or reheat well: the texture turns dense and gluey. With the potatoes soaking and the scallion milk already made, however, the final assembly is a focused 15-minute job rather than a scattered one.
The night before or earlier in the day, peel and cut the potatoes into chunks and submerge them in cold water in a covered container in the refrigerator. This prevents browning and means you start cooking with everything ready to go. Drain and rinse them well before boiling.
Slice all the scallions and store them covered in the fridge.
Make the scallion-steeped milk in full: combine the butter, milk, and sliced scallions in the saucepan, warm gently until the butter melts and the scallions soften, then let it cool and refrigerate. This is the most fragrant and fiddly part of the recipe, and having it done in advance means your only job at serving time is boiling and mashing the potatoes. Reheat the milk mixture gently over low heat while the potatoes boil.
Did your champ come together smoothly, or did the texture surprise you? I would genuinely like to know whether the scallion milk made the difference, and what you would do differently next time.
