Rachel Allen adds peas to a traditional mash recipe for creamy Irish champ.
1½kg/3lb 5oz potatoes, scrubbed
100g/3½oz butter
500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream)
450g/1lb peas
75g/2¾oz spring onions, chopped
4 tbsp chopped parsley
salt and freshly ground black pepper
To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.
Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.
When cooked, drain all the water off, peel and mash with most of the butter while hot.
Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.
Add the parsley and take off the heat.
Add the potatoes, keeping some of the milk back in case you don't need it all.
Season to taste and beat until creamy and smooth, adding more milk if necessary.
Serve piping hot with the remaining butter melting in the centre.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Champ
See more Rachel Allen recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
