Ulster champ

Recipe by:

Young, tender peas combine with buttery, fluffy potatoes for a delectable champ mash for sharing

Ulster champ

SERVES

8

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Side

Method

  1. Cook the potatoes in boiling salted water until tender, drain well, dry over the heat in the pan for a few minutes, peel and mash with most of the butter while hot.

  2. Meanwhile, bring the milk to the boil and simmer the peas until just cooked, 8-10 minutes approx. Add the parsley for the final 2 minutes of cooking.

  3. Add the hot milk mixture to the potatoes.

  4. Season well, beat until creamy and smooth and serve piping hot with a lump of butter melting in the centre.

Ingredients

  • 1.8kg  ‘old’ potatoes (Golden Wonders or Kerrs Pinks)

  • 450g young peas, shelled weight

  • 8 tbsp parsley, chopped

  • 600ml milk

  • salt

  • pepper

  • 50-110g butter

  •  

Method

  1. Cook the potatoes in boiling salted water until tender, drain well, dry over the heat in the pan for a few minutes, peel and mash with most of the butter while hot.

  2. Meanwhile, bring the milk to the boil and simmer the peas until just cooked, 8-10 minutes approx. Add the parsley for the final 2 minutes of cooking.

  3. Add the hot milk mixture to the potatoes.

  4. Season well, beat until creamy and smooth and serve piping hot with a lump of butter melting in the centre.