Monday, March 12, 2007

Traditional Irish Champ

Traditional Irish Champ
Can you believe St. Patrick's Day is almost here? It seems like only yesterday that I made my first Irish-American dinner of corned beef and cabbage. But to make a "true" Irish dinner for this St. Patrick’s, we lads need to make traditional Irish champ, boiled bacon and sautéed cabbage. Aren't you getting hungry already? I sure am. As you may have guessed, champ is basically mashed potatoes, but of course no one does mashed potatoes better than the Irish.


  • 4 lb Potatoes
  • ½ pint whole milk
  • 8 oz spring onions (scallions), chopped
  • 4 oz unsalted butte, divided
  • Salt and Black Pepper
  1. Peel potatoes and put them in a large pot full of cold water. Bring to a boil and cook 20-30 minutes, or until potatoes are cooked through. A sharp knife should easily pierce through the potatoes.
  2. In a small sauce pan, simmer the milk and spring onions together for five minutes.
  3. When potatoes are done, drain potatoes well and mash thoroughly.
  4. Add the hot milk, including scallions, salt and pepper, and half the butter.
  5. Serve the champ piled high on a serving dish. Make a well in the middle and add the rest of the butter in the centre. Oh, and don't forget to accompany your Irish dinner with some Guinness on the side!Matthew, mom & danny @ the Gravity Bar in Dublin, Ireland

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