SKINNIER HEALTHIER 2-POTATO IRISH MASH: frugal, make-head, easy, vegan option

A healthier twist on Champ, the popular Irish mash -- smooth, creamy & piquant

updated Mar 2021; first posted  Aug 2016

Much more sophisticated and nicer than Bubble 'n Squeak!

photo  13.10.2019

The carb-conscious should save up their weekly carb intake for this one; it's worth it.

Rich, light and smooth, flecked with tender spring onions, this champ - adapted from the Irish - is so much nicer than bubble & squeak.  

It is also healthier.  Sweet potatoes slow down carb release and add gorgeous colour to the usual potato mash.  0-fat yoghurt replaces some full-fat milk.  

Prep is made easier by baking the potatoes then peeling & mashing them.  It's a perfect make-ahead dish -- it'll keep warm over boiling water.  Reheating is a doddle in an oven,  steamer or microwave. 

  
67's champ is lovely for breakfast with eggs and crisply fried shredded ham.  It's also suitable for a budget-friendly main course, alongside pork or thickly sliced ham or bacon chops.  

For a frugal meal, mix in shards of cooked bacon, leftover meat, tuna or smoked mackerel, bake in a moderate oven and serve with vegetables or salad. 

Cost:  £2 plus cost of any meat or animal protein
Feeds: 2-3

Ingred:
   1/2 kilo baking potatoes, rinsed & halved vertically (usually 2)
   1/2 kilo sweet potatoes, with blemishes removed, in similar sizes to potatoes
    1-2 oz/25-50 gm butter (dairy or plant)
    1 small bunch spring onions, finely chopped    
    150 ml diary or plant milk
    100 ml 0-ft dairy or plant yoghurt (67 uses goats yoghurt)
     1/2-1 tsp salt

Method:

1. Bake potatoes naked, not wrapped in foil, at 400f/200c/180fan 30-45 mins
2. Heat milk until bubbles appear around the edges of the pan; take off heat and add a third to a half the spring onions; leave 5 mins then whisk in the yoghurt; set aside
3. When potatoes are done, peel; cut off any crusty bits; place flesh in large bowl
4. Add butter & salt; mash by hand or break down with with electric beaters on slow until no lumps remain - don't overbeat; the potatoes will turn into glue 
5. Little by little, add warm milk & onions to potatoes, whisking by hand until just before they get sloppy (67 used 4/5 of the milk); you're looking for smooth, light and creamy mash; stir in the remaining spring onions to taste (67 used almost all of them) 
6. Serve immediately or refrigerate overnight in a heatproof bowl/baking dish
7. When reheating the champ, remove from fridge half an hour beforehand to allow to come to room temperature 
8. Reheating on the hob: place the bowl of champ on top of but not touching bring a deep saucepan of boiling water; cover with a lid or foil, reduce heat to medium high; every ten minutes, stir, bringing the warm champ at the bottom up to the top until potato is heated through; check seasoning; add more salt & pepper if needed
9. Turn heat to low; keep covered until ready to serve.  
10. Reheating in the oven: preheat the oven to 180c/350f; bake 20-30 mins; leave the champ uncovered for a crispy top 
11. Serve with extra butter 

Comments:
'The great thing about the Two-potato Champ was its simplicity. I love mash; the addition of sweet potato and the easy preparation made a lovely change to one of my favourite meals.'  Middle-aged political agent

Tips:

• For individual champ cakes, reduce the amount of liquid by 1/4, form into patties and shallow fry in oil until crispy
• To save fuel while baking the potatoes, use the oven for something else (granola, cake) 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.