Champ is traditionally served with a well in the center, with a pat of butter. You eat around the outer edge, dipping into the butter in the middle well as you go. This is my husband’s favorite Irish dish.
CHAMP
10 Russet potatoes, peeled
4 T butter
1/4 cup milk
1/3 cup ranch dressing, optional (just adds a creaminess)
salt and pepper, to taste
1/2 cup fresh chives, chopped*
butter, for serving
Boil potatoes until cooked. Mash in a large bowl with butter, milk, ranch, salt and pepper. Stir in fresh chives. Serve with a well in the center, with a pat of butter.
*You can substitute chopped green onions, but I have to say the chives really are best. In fact, we like it with even more than this!
Ingredients
- 10 Russet potatoes, peeled
- 4 T butter
- 1/4 cup milk
- 1/3 cup ranch dressing, optional (just adds a creaminess)
- salt and pepper, to taste
- 1/2 cup fresh chives, chopped*
- butter, for serving
Instructions
- Boil potatoes until cooked. Mash in a large bowl with butter, milk, ranch, salt and pepper. Stir in fresh chives. Serve with a well in the center, with a pat of butter.
You can substitute chopped green onions, but I have to say the chives really are best. In fact, we like it with even more than this!
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