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Mustard Champ

Irish · Side · Easy

Mustard Champ

Total
40 min
Prep
15 min
Serves
6
Calories
220
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Fluffy mashed potatoes meet warm milk, butter and green onions, with whole-grain mustard adding a gentle tang and little pops of texture.

Warming the milk before mashing helps mustard champ stay soft and fluffy without cooling the potatoes. Green onions soften in butter, then fold through the mash with whole-grain mustard for a side that holds its own beside sausages or roasted vegetables.

Use starchy potatoes and let them steam dry after draining. A hand masher leaves a little texture; a food processor makes the potatoes gluey and heavy.

CreamyTangyBudgetComfort FoodVegetarianGluten-freeNut-freeEgg-free

Method

  1. Cover the potatoes with cold water in a saucepan and bring to a boil. Simmer over medium heat for until they crush easily against the side of the pan. Drain and return to low heat for , shaking the pan to dry them.

  2. Meanwhile, warm the milk with 2 tbsp butter in a small saucepan over low heat for until steaming. Mash it into the potatoes with the mustard, salt and pepper.

  3. Melt the remaining butter in a skillet over medium-low heat. Cook the green onions for until softened but still green. Fold them and their butter through the potatoes and serve warm.

Forkue tips

  • Add the warm milk gradually if your potatoes are very moist; the mash should stand in soft peaks.

Storing and reheating

Refrigerate for up to 3 days. Reheat covered over low heat with a splash of milk, folding gently until steaming. Avoid beating the cold mash, which can make it sticky.

Kitchen gear

SaucepanTop picks on AmazonPotato masherTop picks on Amazon
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Nutrition per serving, estimated

220Calories
4gProtein
33gCarbs
9gFat

Mustard Champ: FAQ

Can I use Dijon mustard?

Yes. Start with half as much because smooth Dijon tastes sharper than whole-grain mustard, then adjust after tasting.

Can I make champ ahead?

Yes. Make it a day ahead and warm it gently with extra milk. Reserve a few green onion tops to fold in just before serving.

How do I store and reheat Mustard Champ?

Refrigerate for up to 3 days. Reheat covered over low heat with a splash of milk, folding gently until steaming. Avoid beating the cold mash, which can make it sticky.

How long does Mustard Champ take?

About 40 min in total: 15 min prep and 25 min cooking.

What do I need to make Mustard Champ?

The key ingredients are russet potatoes, milk, butter, whole-grain mustard and green onions, plus pantry basics.

Any tips for Mustard Champ?

Add the warm milk gradually if your potatoes are very moist; the mash should stand in soft peaks.

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