Mustard and ale potato champ

By Jeff Richards
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  • 1.4 kilograms red potatoes, roughly chopped
  • 1/2 bottle of ale beer, your choice!
  • 1/2 cup heavy cream
  • 1/2 cup butter, softened
  • 4 tablespoons grainy mustard
  • 1/4 cup chives, cut finely
  • Salt and pepper to taste


  1. Start by placing the chopped potatoes in a pot with half a bottle of beer and enough cold water to cover the potatoes.
  2. Cook potatoes until they are fork tender.
  3. Drain the potatoes, place in a serving bowl and then add the butter, cream and mustard and start to rough mash them. The point of champ is to be very rustic. When finished, season with salt and pepper and the chives. Serve!


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