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Champ Potatoes - Recipe - Ireland - Potatoes - Potato

Champ Potatoes are a good side dish for many reasons. The first being that: potatoes are a reliable source of manganese, phosphorus, niacin, pantothenic acid, and vitamins C and B6. Second, they are delicious with almost any dish, or on their own.

“Adding milk, butter and sour cream takes away from the health benefits of eating potatoes, but everyone needs a treat once in a while, right?!”

I originally discovered this dish while in Dublin, at the Guinness Storehouse. They were sitting atop the Guinness Beef Stew I ordered from Gilroy’s Bar, and it was love at first bite. They are not special by any means, but they make a big impact when paired with the right entree.

Champ Potatoes are really just creamed potatoes with green onions, masquerading as something fancy. They originate from Northern Ireland, and are a staple in Irish cuisine.

Pair them with anything, or try them out with my Guinness Beef Stew recipe for a taste of Ireland.

Champ Potatoes - Recipe - Potatoes - Ireland - Collage

Now let’s get to cooking Champ Potatoes…

 

Champ Potatoes - Recipe - Ireland - Potatoes - Potato
Champ Potatoes Recipe
Print Recipe
Deliciously creamy potatoes, perfect with many dishes.
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Champ Potatoes - Recipe - Ireland - Potatoes - Potato
Champ Potatoes Recipe
Print Recipe
Deliciously creamy potatoes, perfect with many dishes.
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Add room temperature water and salt to a large pot and allow the salt to dissolve while you prepare the potatoes.
  2. Wash and peel the potatoes. If you prefer to cook them with the skins on, you should scrub the heck out of them to be sure you get all the dirt off.
  3. Bring milk and green onions to a boil. Allow to boil for a minute, then remove from heat and steep while cooking the potatoes.
  4. Add the potatoes to the pot and turn your stove burner to high. Let the potatoes come to a boil, then allow them to boil for about 15-20 minutes.
  5. Remove the potatoes from the pot, and allow them to sit until they are cooled enough to handle.
  6. Mash the potatoes, then stir in the milk, sour cream and butter. Add salt and pepper to taste.
  7. Enjoy!
Recipe Notes
  • When you can easily get a knife through the middle of the potatoes, they are done.
  • You should start your potatoes in room temperature water for proper cooking.
  • Add more salt to the potato water than you think is necessary.
  •  I don't like the crunch of the green onions in my potatoes, so I strain them out before adding the steeped milk.
  • You can serve them immediately or the next day. Just heat and stir often for best results.
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