Mustard champ

Mustard champ

This comforting champ is perfect for topping a fish pie, or team with sausages and gravy for a good old favourite

Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian Freezable

Vegetarian

Method

  1. Boil the potatoes for 15 mins or until tender. Drain, then mash.
  2. Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
  3. 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.

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

  • 2008-03-18 13:47:14.139524

    k_london08 rated this recipe

    3 stars

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  • 2008-06-16 10:18:46.386109

    Joanne rated and commented on this recipe

    5 stars

    Very nice! Served this with the herby lamb cobbler yesterday for Father's Day and it went down a treat! Would also be nice with a roast, or to top a pie.

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  • 2009-03-18 12:40:51.305617

    Krissy rated and commented on this recipe

    5 stars

    this was gorgeous! we didn't have spring onions so used chives instead.

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  • 2010-01-29 15:01:13.586058

    Helen mary Henderson rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • 1kg potato , peeled and quartered
  • 200ml milk
  • 50g butter
  • 1-2 tbsp wholegrain mustard
  • 2 bunches spring onion , washed and sliced
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