There’s nothing quite like Irish cuisine for some good, plain food that fills you up and comforts you at the same time. It’s a long held stereotype that the Irish love potatoes, but it’s also not untrue! There are many potato dishes that come from Ireland as it was once the most widespread and economical food available.

Today we love potatoes mainly due to their great taste and how many different kinds of foods they go with. This Irish champ combines mashed potatoes and herbs for a side that can be paired with just about anything you might serve. However, I particularly enjoy champ with some sausages.

To start with we are making a creamy mashed potato recipe. This includes some milk and butter for a rich flavor and silky texture. For an elevated experience consider using Irish butter, which has been cultured for a richer flavor.

Then the magic ingredient goes in: the herbs. In this case I’ve used parsley but you could use chives, green onions, or even shallots or rosemary. Parsley is the most versatile flavor in my opinion, but there’s no reason not to experiment here. It’s such an easy type of recipe that you can try all the different types of champ.

In the old days stinging nettle was used to flavor this as well, proving that you truly can use any type of herb you like in this dish.

The name champ is said to be a corruption of the word “chomp” which once meant to mash up. Today this tasty dish is also called by its more affectionate name of “poundies”. Whatever you call it’s downright delicious!