Potato and Green Onion Champ
This is a lovely Irish dish that is so easy to make. You can sub the green onions with leeks or use both if you like (note that for those with vulvodynia leeks are high in oxalates).
It’s not too conventional but I’ve also added a tad of garlic and crème fraîche to the recipe at times (2 garlic cloves that have been sautéed for just a minute to bring out their flavour and then mashed, and about ¼ crème fraîche, both of which are added at the same point as the green onions).
Another popular Irish dish named “colcannon” is very similar, the main difference is that it includes cabbage (and some times bacon or ham). For a meal in a bowl I often add one cup of cooked green peas per person to this lovely Irish champ.
Potato and Green Onion Champ
8 medium to large potatoes, peeled (or if they were new season you cold just scrub them well and leave the peels on for extra nutrients)
1 small bunch of green onions (scallions), finely chopped (green and white parts can both be used)
125ml (1/2 cup) milk or ¼ cup milk and ½ light cream (for added richness)
Freshly cracked sea salt and black pepper to taste (both optional)
A tbsp (or to your liking) of butter to serve on each person’s dish of Champ
Prepare the potatoes as you would for mashed potatoes (steam or boil them). Once cooked mash them or push them through a food mill or potato ricer into a large mixing bowl.
Stir in the milk (and cream if using) until the mix is creamy and as lump free as you like it to be. Add in the chopped green onions and the salt & pepper and mix well to combine. Serve with the butter at the table and enjoy!
Serves 3-4 people