Champ is a classic Irish side dish of mashed potatoes with cabbage or spring onion folded through. Kale is a great inclusion. Serve this with sausages, roast lamb or beef. (Nb, you can just make the mash by peeling and boiling the potatoes in water and adding enough milk to create a creamy texture. But by simmering the potatoes in their skins in the milk it provides a more pronounced potato flavour – just be sure to keep an eye on the pot to make sure the milk doesn’t scorch).
- 900 g fluffy potato such as King Edward
- 50 g kale, finely chopped and blanched
- 500 ml full-fat milk
- 100 g butter
- Salt to taste
- Optional - 3 shallot stems, finely sliced to garnish
- Simmer whole potatoes in their skins in the milk for 30-40 mins, or until tender (timing depends on their size). Keep checking to ensure that the milk isn’t catching and scorching on the bottom. Drain reserving the milk and peel off the skins - careful the potatoes will be hot! Put the potatoes back in the pan, cover and gently heat for a min or two to help dry them out.
- Remove from the heat and mash the potatoes with the butter until no lumps are left.
- Reheat the milk then gradually beat little by little this into the potatoes, mixing well with a wooden spoon until you have the desired consistency and the potatoes are fluffy. You will not use all of the milk. Fold in the chopped kale. The heat from the mash will wilt the kale. Season well and serve hot.
Recipe by Tori Haschka.