Ultra-creamy mashed potatoes with sweet scallions, butter and milk, Champ is an easy Irish side that goes great with anything.

I know, I missed St Patrick’s day by a few days, but this Champ was so good, that I couldn’t wait another year to share it with you all. To explain just how good this was, let me tell you a little story about the day I made it.

When I’m developing recipes, I usually cook during the mornings and early afternoon, so that I can capture the photos using natural light. This usually means the food is done around mid afternoon. I style and shoot the dish, and then it gets put away until dinner. Well, when I made this Champ I had every intention of serving it as a side for the porkchops I had brining. Unfortunately they didn’t make it that long.

Pillowy Champ with sweet scallions and creamy gorgonzola dolce.

I’m not really sure what to compare it to since I’ve never been much of a binge eater, but I grabbed a spoon to taste a bite, and before I knew it, I’d plowed my way through nearly a pound of potatoes, destroying the Champ, along with my appetite. It was rich and buttery with just a hint of nutty funk from the gorgonzola. The scallions kept the potatoes from becoming too cloying, while adding a pleasant sweetness that blossomed into a savory umami on my tongue.

I know a lot of folks don’t add cheese to their Champ, and if they do, they’re certainly not adding a fancy Italian cheese, but trust me on this one, this combination is irresistibly good. Any creamy blue cheese will work, but I especially like using Gorgonzola Dolce because it has a mild nuttiness and full-bodied creaminess that goes beautifully with the sweet scallions and potatoes. The scallions do such a great job at smoothing over the funky notes of the cheese that even people who hate blue cheese will eat this and say “YUM!”.

For the best results use a potato ricer or food mill to mash the potatoes. This ensures they get evenly mashed, without making the Champ gummy from over agitating the starches.

ChampI know, I missed St Patrick’s day by a few days, but this Champ was so good, that I couldn’t wait another year to share it with you all. To explain just how good this was, let me tell you a little story about the day I made it. When I’m developing recipes, I usually … Continue reading “Champ”

Summary

  • CourseSides
  • CuisineIrish
  • Yield4 servings
  • Cooking Time30 minutes
  • Preperation Time5 minutes
  • Total Time35 minutes

Ingredients

600 grams
potatoes (such as Russet or Yukon Gold)
100 grams
scallions (6 scallions, sliced)
1/2 cup
whole milk
57 grams
cultured unsalted butter
1/2 teaspoon
salt
110 grams
gorgonzola dolce

Steps

  1. Scrub the potatoes and then put them in a large pot. Cover the potatoes with a few inches of water. Bring the water to a boil and then turn down the heat to maintain a gentle simmer. Boil the potatoes whole until a skewer easily passes through them. Drain the potatoes, and let them cool enough to handle.
  2. Add the scallions, milk, butter and salt to a small saucepan and bring the mixture to a boil. Turn down the heat and cook the scallions until they are tender, but still green.
  3. Using a potato ricer to mash the potatoes ensures the potatoes get evenly mashed, without making the Champ gummy.
    Peel the potatoes and pass them through a potato ricer or food mill.
  4. A slab of Gorgonzola Dolce adds a wonderful nutty creamy flavor to this flavorful Champ.
    Add the scallion mixture along with the gorgonzola and stir until combined. Be careful not to overmix the Champ or the potatoes will get gummy.