Irish Dad’s Champion Champ

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“This dish is especially good served with a soft boiled egg served in its centre. Comfort and joy in one easy dish.”

Ingredients Nutrition


  1. Cut the potatoes into even chunks and cover with cold water, add the 1 teaspoon salt and bring to a boil. Cook the potatoes for about 20 minutes or until tender.
  2. While the potatoes cook, warm the milk in a saucepan over gentle heat, add the green onions, bring to a boil, reduce the heat and simmer for a few minutes until the onions are tender.
  3. (If you plan to serve the champ with soft boiled eggs, put 4 large eggs in a saucepan, cover them with water and bring to a boil, remove from the heat and let stand in the hot water for 4 minutes then quickly pour cold water over eggs and remove eggs.).
  4. Drain the potatoes, return them to low heat and shake the pan over the elements for a minute or so to make sure they are quite dry. Mash the potatoes with the milk mixture and butter until smooth. Season with salt and pepper. Cover the potatoes with a clean tea towel and the saucepan lid while you shell the eggs.
  5. Spoon the potato into 4 warmed pasta bowls, make a well in the centre of the potatoes, place shelled egg in the well, slice the egg in half and add more salt and pepper, if desired. Serve immediately. Makes 4 servings.
  6. Great Potatoes.

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