Champ (brúitín in Irish) or Poundies by a few, is an Irish dish, made by combining mashed potatoes and chopped scallions or spring onions with butter and cream, salt and pepper. It is a simple and inexpensive recipe to make. Champ is also very similar to another Irish dish, colcannon, which uses kale or cabbage in place of scallions or spring onions.
I love a good simple potato recipe. This is simple at it’s very most excellent…literally, the recipe calls for four main ingredients and salt and pepper. How can you wrong with simple yet traditional for your celebration this St Patrick’s Day?
As most of you know, I have an Irish husband, what a mix we are him being Irish with me being German and Italian. Makes for some exciting days, to say the least at the Patch. However, I enjoy making his favorite traditional foods leading up to St Patrick’s Day. This recipe is one of them.
In the past, Champ was served and enjoyed by Northern Country – Irish purists solely as the main course (not as a side dish) in most countryside homes with a knob of creamy butter. I don’t know about you. I don’t think I would mind the main course of these delicious potatoes at all.
Ingredients needed for Champ – brúitín- Poundies Recipe
Eight ounces of half and half cream
3/4 of a cup thinly sliced scallions or spring onions
Two pounds of small whole potatoes
Four tablespoons of unsalted butter + extra for serving
Kosher salt, to taste
fresh ground pepper, to taste
Champ – brúitín- poundies
- 8 ounces of half and half cream
- ¾ cup thinly sliced scallions or spring onions
- 2 pounds small whole potatoes
- 4 tablespoons unsalted butter + extra for serving
- kosher salt to taste
- fresh ground pepper to taste
- Place the scallions aka spring onions and the half and half cream in a small pan and heat to Heavy simmer. Take off the heat, allow half and half cream and scallions to infuse flavors together.
- Boil the small whole potatoes in their skins for 30 mins, or until tender. Drain and peel off the skins. Put the potatoes back in the pan, cover with a tight-fitting lid and allow to heat on warm for a few moments.
- Remove the potatoes from the heat and mash the potatoes with the butter until you achieve a smoother texture and no lumps remain.
- Reheat the milk and the spring onions that have been infusing, then gradually beat this into the potatoes, mixing well. Season at this time to taste.
- Serve in separate bowls with creamy butter and enjoy