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Monday, February 19, 2024

Traditional Irish Champs.

It is said that the whole world is Irish on Saints Patrick's day, but if my own family legends are to be believed, I am Irish the year round! Come and take a look at Champs, traditional Irish mashed potatoes!


Cottage Pie or Sheppard's Pie?

There is a Pub in Missoula Montana that serves Cottage Pie. You may be asking why not Sheppard's Pie. Simple, Sheppard's Pie is made with lamb and Cottage Pie is made with beef. I know lamb lovers would enjoy the Sheppard's Pie as much as I love the Cottage Pie, ironically Sheppard's Pie isn't on their menu. I enjoy that dinner pie so much I refuse to order it anywhere else because for me that is exactly how Cottage Pie should taste, and I don't want to be disappointed. 

Enjoying that plate of Cottage Pie is how I learned about Champs. Even though I do in fact have Irish heritage in my bloodline, traditional Irish foods and recipes have until now, been passed over. But as I continue to cook traditional foods in traditional ways, many different cultures are coming forward. But I did think this was the perfect time for a pan of Traditional Irish Champs! I have no doubt this is slightly different from cook to cook, even in Ireland. Home cooking is always a bit different from cook to cook, no matter the country. And that particular fact is what makes us yearn for the foods of our childhoods. 

Making a bowl of Champs is easy!

Traditional Irish Champs are nothing more than mashed potatoes with spring onions folded right in. The white part of the onion into the potatoes and the green tops as a garnish over the potatoes once they have been spooned into a serving bowl. Without a doubt the amount of onion is different from cook to cook and family to family. I went conservative because potatoes have a somewhat delicate flavor and the onion does not. But do feel free to add more than this recipe suggests. Because making it your way is exactly the best part about home cooking and cooking what your family will enjoy!


Some additional thoughts on this recipe:

Use russet potatoes for this recipe, waxy potatoes while delicious, do not mash as well. 

If you don't use a lot of spring onions in your cooking, consider doubling the recipe and using the whole bunch of onions, for no waste. The potatoes reheat very well. 

Also if you make a double batch you could fold cooked cabbage into the leftovers for instant Colcannon


Ingredients needed for this recipe:
  • russet potatoes
  • spring onions
  • milk
  • butter 
  • salt
You will also need the following:
  • medium sized sauce pan with lid
  • potato masher
  • kitchen knife
  • cutting board
  • potato peeler
  • silicon spatula
  • serving bowl
Now we are ready to begin!



Traditional Irish Champs
by the seat of my pants
inspired by Irish home cooks!
UPDATED: 02.20.224

4-6 russet potatoes, about 1.5 pounds
4-6 spring onions
2 T butter, more for the top
1/4 milk, more if needed
pinch of salt
fresh ground pepper, if desired

Peel the potatoes, cut into chunks, and place in the saucepan. Cover the potatoes with cold water and a pinch of salt. Add the lid, bring to a boil, and let simmer until cook through, about 15-20 minutes depending upon the size of the chunks. 



While the potatoes are cooking, wash and dry the spring onions. Thinly slice the green onions, set the green top slices to the side of the cutting board. Chop the white part of the onion into smaller pieces. Set aside.



When the potatoes are cooked, drain well, and return to the pan. Add the milk and butter and over low heat bring the milk to a boil. Turn off the heat, using the potato masher mash the potatoes. 



If the mashed potatoes seem dry, add a couple more tablespoons of milk. Add the minced onion pieces and fold the mixture together making sure the onions pieces are mixed throughout the potatoes. 



Pile the mashed potatoes into the serving bowl, add a small chunk of butter and scatter the green onions over the top. Serve. 

Storage options for Traditional Irish Champs. Store covered in the refrigerator for up to 4 days. You may freeze this recipe. Let thaw in the refrigerator before reheating and serving. 


UPDATE:  For your convenience, a "copy and paste" version of Traditional Irish Champs has been included below.

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Printable "copy and paste" version:


Traditional Irish Champs
by the seat of my pants
inspired by Irish home cooks!
UPDATED: 02.20.2024

4-6 russet potatoes, about 1.5 pounds
4-6 spring onions
2 T butter, more for the top
1/4 milk, more if needed
pinch of salt
fresh ground pepper, if desired

Peel the potatoes, cut into chunks, and place in the saucepan. Cover the potatoes with cold water and a pinch of salt. Add the lid, bring to a boil, and let simmer until cook through, about 15-20 minutes depending upon the size of the chunks. 

While the potatoes are cooking, wash and dry the spring onions. Thinly slice the green onions, set the green top slices to the side of the cutting board. Chop the white part of the onion into smaller pieces. Set aside.

When the potatoes are cooked, drain well, and return to the pan. Add the milk and butter and over low heat bring the milk to a boil. Turn off the heat, using the potato masher mash the potatoes. If the mashed potatoes seem dry, add a couple more tablespoons of milk. Add the minced onion pieces and fold the mixture together making sure the onions pieces are mixed throughout the potatoes. 

Pile the mashed potatoes into the serving bowl, add a small chunk of butter and scatter the green onions over the top. Serve. 

Storage options for Traditional Irish Champs. Store covered in the refrigerator for up to 4 days. You may freeze this recipe. Let thaw in the refrigerator before reheating and serving. 

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Would you like to comment?

  1. These look nice, I like potatoes, but cannot eat lambs so I'm for the traditional recipe :)

    ReplyDelete
    Replies
    1. I have not become a fan of lamb, myself. But love a good cottage pie!

      Delete
  2. A big YUM!! Thanks so much for linking up at the #UnlimitedLinkParty 103. Shared.

    ReplyDelete
  3. Those sound delicious! I've never used green onions in my mashed potatoes but I have always used chives.

    ReplyDelete
    Replies
    1. I loved them, the onion flavor does not take over the flavor of the potatoes.

      Delete
  4. I'll be featuring you when the next party starts - thanks for sharing with us at the To Grandma's house we go Wednesday link party!

    ReplyDelete
  5. Melynda, CONGRATS! Your post is FEATURED at the #UnlimitedLinkParty 104!

    ReplyDelete
  6. This looks delicious! Simple combination, but onions and potatoes are so good together!

    The hanks for sharing at the Sunday Sunshine Blog Hop 51

    Laurie

    ReplyDelete
    Replies
    1. Laurie, you are welcome, thanks for hosting, I appreciate it.

      Delete
  7. I love potatoes, and these sound yummy! Visiting from Talking About It Tuesdays.

    ReplyDelete
    Replies
    1. Jennifer, mashed potatoes could be my whole meal if I let them! One of my favorites also.

      Delete
  8. At first I thought is was lade with mushrooms because we call them 'champignons' and when I make a grossery shopping list I always write 'champs' when I need to buy mushrooms. But it zounds yummie anyway, even without mushrooms. Thanks for the recipe!

    ReplyDelete
    Replies
    1. Hi Moois Van Mie, you will love these potatoes, even though they don't contain mushrooms! Thanks for stopping by, I appreciate it!

      Delete

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