Champ Recipe

Prepare potatoes

Place peeled and evenly cut potato chunks in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon salt.

Boil

Bring to a rapid simmer over high heat, then reduce to maintain a gentle boil. Cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on size.

Heat milk and butter

While potatoes cook, combine the milk and 4 tablespoons butter in a small saucepan and warm over low heat until butter melts and mixture is hot but not boiling. Keep warm.

Drain and steam-dry

Drain the potatoes thoroughly in a colander for 1–2 minutes, then return them to the hot pot off the heat. Place the pot back on the warm burner for 30–60 seconds to steam-dry any excess moisture — this yields a fluffier mash.

Mash

Using a potato ricer or masher, mash the potatoes to your preferred texture. For the smoothest champ, use a ricer; for a more rustic texture, use a masher.

Enrich

Gradually stir the warm milk-and-butter mixture into the mashed potatoes until incorporated and creamy. Taste and adjust consistency by adding a little more warm milk if needed.

Prepare onions

Reserve about 2 tablespoons of the thinly sliced green parts of the spring onions for garnish. Finely chop the remaining white and pale green parts.

Mix into mash

Add the finely chopped spring onion whites/greens and the grated cheddar to the warm mashed potatoes. Stir gently until cheese is melted and onions are evenly distributed.

Season

Season the mash with the 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt and pepper as desired.

Serve

Spoon the champ into a serving bowl. Dot the top with the extra tablespoon of butter, sprinkle reserved sliced green spring onion pieces and chopped chives for color and fresh onion flavor.

Keep warm

If not serving immediately, cover the bowl and keep warm in a low oven (200°F / 95°C) for up to 20 minutes. Stir gently before serving to reincorporate any separated butter.