Recipe byThe ZestyPlate Kitchen
Creamy Irish mash beaten with milk, butter, wholegrain mustard and spring onions. A simple, comforting side, great with gammon or fish pie.
Mustard champ is a sharper take on the Irish classic: creamy mash run through with spring onions and lifted with wholegrain mustard. It comes together quickly and carries plenty of flavour for so few ingredients. Pile it next to gammon or sausages, or spread it over a fish pie.
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Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 1kg Potatoes
- 200ml Milk
- 50g Butter
- 2 tbs Mustard
- Bunch Spring Onions
Nutrition (per serving)
320
kcal
7g
Protein
47g
Carbs
12g
Fat
Estimated per serving. How we calculate this.
Preparation
- Boil the potatoes for 15 minutes, or until tender, then drain and mash them.
- Warm the milk and half the butter in the corner of the pan, then beat it into the mash along with the wholegrain mustard.
- Gently fry the spring onions in the rest of the butter for 2 minutes until just soft but still a lively green, then fold them through the mash and serve. Lovely with gammon, or use it to top a fish pie.
Tips from the ZestyPlate Kitchen
- Reach for floury potatoes if you want the lightest, fluffiest mash.
- Warm the milk and butter before you beat them in so the mash stays hot and smooth.
- Give the spring onions only a brief cook so they keep their colour and bite.
- Fold the wholegrain mustard through to taste; it brings gentle warmth and a bit of texture.
Frequently Asked Questions
Champ is a traditional Irish dish of mash mixed with spring onions, milk and butter. This version stirs in wholegrain mustard for an extra kick.
Floury varieties such as Maris Piper or russets mash up light and fluffy, which is exactly what champ needs.
It is excellent with gammon, sausages or roast meats, and it makes a tasty topping for fish pie or cottage pie.
Yes. Make the mash in advance and reheat it gently with a splash of milk, folding the spring onions through just before serving.
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