The quantities for this dish are variable as it is always made by "feel" and never by the book.

  • 2 large potatoes per person
  • A "bunch" of scallions (spring onions)
  • Milk
  • Pepper and Salt
  • "Lots" of butter.


  • Peel and boil the potatoes until tender.
  • Meanwhile clean and chop the scallions (one or two per person), using both green and white parts.
  • Simmer the scallions in the milk with salt and pepper and a little butter for a few minutes. You will need between a cup and half a cup of milk for four people.
  • Mash the potatoes and add the hot milk mixture. Stir in a knob of butter for each person.

Traditionally this dish is served on its own with no accompaniment or adornment. Each person gets a large amount of champ in a mound on a plate. Make a well in the center and put a lump of butter in. It will look like a potato volcano with a lake of melting butter in the center. Eat from the center, replacing the butter as it disappears. This is not a dish for the faint of heart or the health conscious.

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