Mustard champ
An easy Irish side built around potatoes, milk and butter — roughly 35 minutes start to finish, and rated easy to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 3 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 3 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Boil the potatoes for 15 mins or until tender. Drain, then mash.
- Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
- Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan
Watch how it's made
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Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Mustard champ
Tips & common questions
How long does Mustard champ take to make?
About 35 minutes from start to finish — an estimate based on the 3 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Mustard champ vegetarian?
Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.
Related recipes
Recipe data for Mustard champ via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.