Kells Irish Restaurant and Pub Ulster Champ
Ulster champ is the traditional Irish mashed potatoes. A staple
of Ireland, the much-maligned potato is the cornerstone of authentic
Irish cooking. The fresh green color and flavor of champ is
the next best thing to being in Ireland.
- 2 1/2 pounds russet potatoes, about 6 large or 8 to 9 medium potatoes
- 8 tablespoons butter
- 6 ounces (3/4 cup) whole milk
- 1/2 cup fresh parsley, finely minced
- 3/4 cup scallions or chives, chopped
- Salt and white pepper to taste
- Melted butter to taste
- Scrub and peel potatoes and cut into large pieces. Cook until
tender in a large saucepot by steaming or simmering in water.
- Drain well and return pot to low heat to dry out excess moisture.
- Mash potatoes, beat in butter and gradually add milk, parsley
and scallions or chives until mixture is light and fluffy. Season
- Spoon potatoes onto serving plates. Make a well in
center of each mound of potatoes and fill with melted butter,
- Traditionally, a forkful of potato is dipped into the butter
Makes 6 to 8 servings.
Source: Kells Irish Restaurant and Pub, Portland, Oregon