Ulster Champ

Preparation info

  • Difficulty

    Medium

  • Serves

    8

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

I am indebted to Deborah Shorley for this recipe, which she calls Claragh Champ; we call it Ulster Champ down here and I prefer to cook the potatoes in their jackets rather than peeling them first.

Ingredients

  • 3 lbs (1.35 kg) ‘old’ potatoes, e.g. Golden Wonders or Kerrs Pinks
  • 1 lb (450 g/4 cups) young peas, shelled weight
  • 8 tablesp. (1 cup) chopped parsley
  • 1 pint (600 ml/ cups) milk
  • salt and freshly ground pepper
  • 2–4 ozs (55–110 g/½-1 stick) butter (traditionally, strong country butter would have been used)

Method

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. 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. Add the hot milk mixture to the potatoes. Season well, beat until creamy and smooth and serve piping hot with a lump of butter melting in the centre.