Colcannon’s cousin, champ, was a popular dish among the lower class of Ireland because of the "cheap" nutrition it supplied. Similar to colcannon, it was also a popular dish served on Halloween.
- 5 large russet potatoes, peeled and cubed
- 4 thick-cut strips Irish bacon, cooked and chopped
- 1 Tablespoon butter
- 3 Tablespoons chopped chives
- 1 small onion, finely diced
- Salt, to taste
- Milk, as needed
Place the cubed potatoes in a large pot of cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain the potatoes and return to the pot.
Place the bacon, butter, chives, and onion inside the pot of potatoes and beat together using a hand mixer. Season with salt to taste. Slowly add milk as you are blending, until you get desired consistency, and serve.