Mashed Potatoes with Green Onions (Ulster Champ)

This is a very traditional potato dish in Ireland, particularly in the northern counties, and especially in Ulster.

1½ lbs Maris piper potatoes, peeled, cubed (750 g)
4 Tbsp. butter, melted
10 green onions, spring onions, scallions or 2 leeks, chopped
½ cup heavy cream (120 mL)
sea salt
black pepper, freshly ground

Garnish:
2 green onions, sliced diagonally

Put the potato cubes into a large saucepan of salted water, place over a high heat and bring to the boil. Turn down the heat to medium and simmer for 15 minutes or until tender.

Cook the chopped green onions, green part as well as white, in the cream; drain but reserve the cream.

Mash the hot potatoes, season to taste and then add the spring onion. Beat well together and add enough of the reserved hot cream to make the dish creamy and smooth.

Put into a deep warmed dish, make a well in the centre and pour the hot melted butter into it. 

Garnish with raw green onions cut diagonally.

Variations: Champ can also be made with chopped parsley, chives, young nettle tops and freshly cooked young green peas. When using peas, they are kept whole and added last. For a supper dish, scrambled eggs are often served in the well in the centre.

Dulse Champ: Dulse is a reddish-brown seaweed found on all coasts of Ireland. Also called dillisk and dillesk. It is sold dried and to cook it the dulse must be soaked for 3 hours in cold water, then simmered in milk for the same time with a knob of butter and pepper. It goes well with all meats or fish.