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A traditional Irish potato recipe gets a modern-day makeover

I adapted this modern interpretation of an Irish potato recipe from Myrtle Allen’s Cooking at Ballymaloe House: Featuring 100 Recipes from Ireland’s Most Famous Guest House. I love this book and the recipes in it. But classic Irish recipes tend to be heavy and may leave you feeling ready for a long slumber. They’re often not the stuff of which a romantic evening is made. My answer is to refine the recipes for a modern diet – but without losing the traditional flavors and techniques.

A little history of Irish potato dishes

The Irish are known for their potato dishes. In fact, before the potato famine of 1845, which was caused by a potato blight, as much as one-third of the Irish population was dependent on potatoes as a main source of food. Today, the Irish don’t rely quite so heavily on the potato, an estimated 96% of Irish still rely on potatoes as a main form of starch.

And in order to keep the spud fresh, the Irish have invented countless ways to elevate the humble potato to an exciting part of a meal. There is, of course, potato soup. And then there are more exotic-sounding dishes like Boxty, Colcannon and Potato and Apple Pudding. But my favorite of all the Irish potato recipes is Champ.

Irish mashed potatoes

According to the San Diego Tribune, Champ is often served as the centerpiece of a meal in Ireland, although I prefer serving this Irish potato recipe as a side dish. It is, essentially a variation on mashed potatoes served with a pat of butter resting in a well at the top of a mound of potatoes.

But for me what gives Champ the edge over traditional mash is that this Irish potato recipe calls for scallions steeped in milk. The scallions gently infuse the milk with their oil, which helps to give the final potato dish an earthy flavor similar to garlic mashed potatoes but more subtle, smoother. The scallions, which are folded in to the final dish, give these potatoes added texture, a hint of crunch juxtaposed with the smooth mash.

Making champ potatoes more healthy

With this Champ recipe, I’ve taken Myrtle Allen’s traditional potato recipe and given it a sexy spin by increasing the nutrients and cutting down the fat. Look, the secret to Champ, a scallion and mashed potato mixture, is the butter, the slightly tangy, full-bodied flavor of Irish butter.

So I didn’t omit that pool of butter that is this dish’s centerpiece. But I’ve found a way to slim down the great Myrtle Allen’s recipe to make it perfect for an Irish seduction.

To make vegan champ

My version of champ is dairy-free, with the exception of the crowning glory, the butter added at the finish. So making a vegan version of this Irish potato recipe is simple. Just use vegan butter in place of the Irish variety.

Love Irish food? Don’t miss this menu of Irish recipes for two!

A Modern Champ Recipe -- a slimmed-down version of a classic, Irish dish

Sexy Champ

Print Recipe

This Irish mashed potato recipe gets a healthy makeover with hemp milk and just a light touch of butter.

Course Side Dish

Cuisine Irish

Cooking Style Easy, vegan, Vegetarian

Diet and Health healthy-ish

Seasonal spring, St. Patrick's Day, Thanksgiving, winter

Ingredient Potatoes

Prep Time 5

Cook Time 25

Total Time 30

Servings -6 servings

Author Amy Reiley

Ingredients

2 lbs red scrubbed and quartered (skins on), or your favorite thin-skinned potatoes
5 scallions roughly chopped
1 to 1 1/2 c hemp soy or rice milk
1/4 tsp salt
1 scallion finely chopped
2 tbsp Irish butter

Instructions

Boil the potatoes in salted water for 20-25 minutes or until tender.
While the potatoes are boiling, heat 1 c milk to a simmer. Add the roughly chopped scallions and simmer for 5 minutes. Set aside until the potatoes are done.
Drain the potatoes and transfer to a large mixing bowl.
Strain the scallion milk into the bowl with the potatoes and add the salt. Mash. If needed, add the extra 1/2 c milk for consistency.
Stir in the fresh scallions before serving. Season with additional salt to taste.

To serve:

Serve hot. Divide the mashed potatoes between six dishes. Make a hollow in the center of each serving and top with a pat of butter.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

Modern Champ – A Healthy Irish Potato Recipe