Ulster Champ

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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.


  • 1.8 kg ‘old’, floury potatoes
  • 55–110 g butter
  • 600 ml


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 in it until just cooked, approximately 8–10 minutes. Add the parsley for the final 2 minutes of the cooking. Add the hot milk mixture to the potatoes. Season well, beat until