Ireland is synonymous with Potatoes being both its downfall, the Potato Famine and one of its claims to fame. And the Irish sure do love Potatoes, so much so that an entire section of my cookbook is devoted to Potatoes! Many people are familiar with the well know Colcannon, which is Potatoes cooked with Cabbage or Kale but fewer know this delicious dish called “Champ.” Champ is Tasty with a capital “T!” And so easy to make, it’s the perfect side dish for any Meat and Potato meal. After boiling the Potatoes, it goes together in mere minutes. I served Champ with savory Pork Chops and Honeyed Baby Carrots. Sparky not only had seconds but managed a third helping as well!
That brings me to the type of Potato best suited for making Champ. A “dry” or “Floury” Potato is best. Think a “Russet” type baking Potato. A Potato that is low moisture and falls apart easily after cooking. Save those Yukon Gold Potatoes for another day.
Ready? This is what we’ll need.
Just 5 ingredients!