Mustard Champ
Creamy spring-onion mash with a mustard bite and a butter well — Ireland's dinner-stealing side.
- Total
- 25 min
- Serves
- 4
Ireland's mustard-spiked champ: floury potatoes mashed with butter, milk and spring onions, then sharpened with a spoonful of mustard for a gentle bite. Champ is the side that steals dinner — creamy, oniony, with a well of melting butter in the middle. The mustard twist makes it just a little more interesting.
Ingredients
- 1kg Potatoes
- 200ml Milk
- 50g Butter
- 2 tbs Mustard
- Bunch Spring Onions
- Bunch Spring Onions
Instructions
- Boil the potatoes for 15 mins or until tender. Drain, then mash.
- Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
- Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
Nutrition (per serving)
- Calories
- 290
- Protein
- 6 g
- Fat
- 10 g
- Carbs
- 45 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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