Herby champ recipe
An old Irish favourite, champ combines fluffy potatoes with spring onions, lashings of cream, and fresh herbs. It's the perfect accompaniment to meat.
Ingredients
- 800 g good mashing potatoes, such as Rooster, Maris Piper or Kerr's Pink, peeled and cut into chunks
- 60 g butter
- 300 ml cream (or half milk, half cream)
- 1 pinch salt and freshly ground black pepper
- 1 handful spring onions, chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 28.2 oz good mashing potatoes, such as Rooster, Maris Piper or Kerr's Pink, peeled and cut into chunks
- 2.1 oz butter
- 10.6 fl oz cream (or half milk, half cream)
- 1 pinch salt and freshly ground black pepper
- 1 handful spring onions, chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 28.2 oz good mashing potatoes, such as Rooster, Maris Piper or Kerr's Pink, peeled and cut into chunks
- 2.1 oz butter
- 1.3 cups cream (or half milk, half cream)
- 1 pinch salt and freshly ground black pepper
- 1 handful spring onions, chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
Details
- Cuisine: Irish
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Steam or boil the potatoes until cooked and tender - about 20 minutes.
- Mash the potatoes with the butter, cream and salt and pepper. Add the spring onions and herbs to the potato mixture. Check for seasoning and serve.
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