Mustard champ
Mustard champ transforms Ireland's most humble potato dish into something with sharp, sophisticated bite. The traditional mashing technique creates an intentionally lumpy texture that holds pockets of melted butter and bright mustard, while spring onions add both sweetness and bite. This is peasant cooking refined not through complexity, but through the confident use of a single unexpected ingredient that makes the familiar suddenly worth your attention.
Instructions
Boil the potatoes for 15 mins or until tender. Drain, then mash.
Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
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