Champ is one of my favourite Irish mash dishes. The potato is what makes the dish here. I have used Red Norlands and with these spuds there is no need for the butter and cream. Well, to tell the truth, we didn’t add cream because there wasn't any in the boat's larder! If you can’t find Red Norlands, just use your favourite mashing potatoes instead.
- 500 g Red Norland potatoes, peeled
- 5 spring onions, thinly sliced
- 1 baby leek, green top only, very thinly sliced
- 1 garlic clove, crushed
- 100 g unsalted butter
- salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the potatoes into 1 cm-thick slices. Place in a saucepan, cover with lightly salted cold water and bring to the boil over high heat. Reduce the heat to medium, then simmer for 10 minutes or until a knife withdraws easily. Drain well, then return the potatoes to the empty pan and shake over low heat for 1 minute to dry them out.
Add the remaining ingredients and mash until smooth. Check the seasoning again and serve immediately.
This recipe is from Gourmet Farmer Afloat.