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This champ makes a great accompaniment for our slow cooker Irish stew, along with some freshly baked soda bread. Also check out more of our vegetable side dishes including cauliflower mash and mashed potatoes.

Ingredients

  • 1kg floury potatoes, peeled and chopped
  • 50g unsalted butter
  • 100g spring onions, trimmed and finely chopped
  • 100-150ml whole milk

Method

  • STEP 1

    Cook the potatoes in a pan of boiling salted water for 15-20 minutes or until starting to collapse when pressed against the side of the pan with a fork. Drain and leave to steam-dry for 5 minutes in the colander.

  • STEP 2

    Meanwhile, melt half the butter in a small pan over a medium heat and fry the spring onions for 5 minutes until soft. Season.

  • STEP 3

    Tip the potatoes back into the pan and mash well. Fold in the remaining butter and enough milk to make a smooth mash that easily falls off the spoon in dollops. Season well and fold in the fried spring onions along with any melted butter from the pan, then serve.

Take a look at some of our other favourite potato recipes

Dauphinoise Potatoes Recipe

Authors

Anna Glover profile
Anna GloverSenior food editor

Goes well with

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