Reviewed: Oct. 23, 2008

Very creamy. Next time I would reduce the milk slightly, maybe to 3/4 cup. Very good flavor.

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Kalex

	Cooking Level: Intermediate Home Town: Lake Oswego, Oregon, USA Living In: Portland, Oregon, USA
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Reviewed: Sep. 6, 2008

My family is Irish and I've been making my grandmother's Champ recipe for years. It's my 14 year old's favorite dish. He loves it with corned beef. The only difference in my grandma's recipe is that she uses cream instead of milk. I noticed that a few people said it was missing something... the cream will make it richer and creamier.

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Mamajenn3

	Cooking Level: Intermediate Home Town: Avondale, Arizona, USA
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Reviewed: Sep. 1, 2008

Made as posted but I was curious about adding the eggs so I did. It's hard to rate "mashed potatos" 5 stars but these were really good. I don't know if the egg made any difference. Beats plain old mashed potatos.

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BIGDADDYWF

	Cooking Level: Expert Home Town: Rockaway, New Jersey, USA Living In: Tucson, Arizona, USA
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Reviewed: Jul. 16, 2008

I have made Irish Champ for my family countless times (being Irish). The dish is always well liked and always empty at the end of the meal. I remember my grandmother making this with a raw egg (as another reviewer mentioned). I don't use one only because I am sensitive to food poisoning. But I think that the dish tastes great without it. This recipe is simple to make and good tasting.

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sweetiesmj

	Cooking Level: Intermediate Home Town: Stratford, Connecticut, USA Living In: Naugatuck, Connecticut, USA
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Reviewed: Jun. 6, 2008

Born in your native city of Belfast I grew up on Champ. One one thing missing from this recipe which would make it an "authentic" champ is the addition of one or two raw eggs mixed into the mash along with the milk,butter and scallions. Without that it is just mashed potatoe with milk , butter and scallions. Try the REAL Belfast champ by adding raw eggs.

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BelfastJimmy


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Reviewed: Mar. 26, 2008

I followed the recipe exactly as described and it was delicious and so simple. I've made it a few more times, and doubled it as well. And, like another reviewer mentioned, when doubling the recipe, about 1 3/4 cups milk is sufficient.

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mara t.

	Cooking Level: Beginning
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Reviewed: Mar. 18, 2008

I wish there were more stars! We loved this. I made them green for St. Patty's, but I think we found a new way to make smashed taters FOREVER. I added a few tablespoons of creamcheese, but other than that, followed the recipe excactly. SO GOOD!!!

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Tristan's mom

	Cooking Level: Intermediate Home Town: Austin, Texas, USA Living In: Georgetown, Texas, USA
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Reviewed: Mar. 17, 2008

Made this for our St. Patrick's Day meal to go along with Beef and Irish Stout Stew (from this site) and Irish Soda Bread V (again from this site. It was such a good accompaniment to the meal - almost good enough to take center stage! I made it exactly how it read and it turned out perfect!

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PLAINOCTOBERJANE

	Cooking Level: Intermediate Living In: Albany, Oregon, USA
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Reviewed: Mar. 17, 2008

Makes a nice, creamy mashed potato. I doubled the recipe because I needed more than what the recipe called for. I also added quite a bit more salt and pepper (it was kind of bland tasting if you only put a pinch of each in the dish) and I threw in two sticks of butter total. It came out very buttery and creamy and delicious.

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SoCo_Mama

	Cooking Level: Expert Home Town: Missoula, Montana, USA Living In: Colorado Springs, Colorado, USA
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Reviewed: Mar. 17, 2008

Just made this for St. Patty's day dinner. I used instant mash potatos to save some time and it tasted great. Husband like it too.

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Andrea

	Cooking Level: Intermediate Home Town: Willingboro, New Jersey, USA Living In: Schweinfurt, Bayern, Germany
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Reviewed: Mar. 16, 2008

Yummy, this was really good. I used skim milk.

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BB34

	Cooking Level: Expert
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Reviewed: Mar. 6, 2008

This is a classic irish champ recipe. Half my family is irish and it tasted just like any champ i've ever had. I think it's important for people to remember when they make these recipes, that classic irish fare usually consists of basic, and usually very inexpensive ingredients. It's not supposed to come out tasting like something you ordered at a 5 star resturant... it's pub food!

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gidget2100

	Cooking Level: Intermediate Living In: Stuttgart, Baden-Württemberg, Germany
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Reviewed: Feb. 24, 2008

This is so delicious! My husband is from Co. Monaghan Ireland and I made this for his family. His mom hadn't made it in years since her kids are grown now and she doesn't have anyone to cook for, but she thoroughly enjoyed it. I generally use about half as many green onions as it calls for.

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Kim


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Reviewed: Jan. 12, 2008

It's the real stuff! (I'm Irish). Make a depression in the top and add a chunk of butter. You could put grated cheese on top and grill (broil) and crumble crispy bacon over it. It's not champ any more but its nice.

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Denis

	Cooking Level: Beginning
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Reviewed: Nov. 16, 2007

This recipe was great for my husband and myself but our 5 kids werent overly excited about it....I made this the 2nd time with only half the onion, a clove of Garlic and a cup of sour cream, it was a hit!...family has asked for it to be served over the Holidays......

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handsfull_7

	Cooking Level: Expert Home Town: Ashland, Missouri, USA
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