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A big bowl of creamy champ, just on its own, is my quintessential comfort food. As a child my mother would serve it piled high on the plate and each potato tower would have a well of melted butter in the centre. There are many additions that work well with mashed potatoes, such as fresh herbs, roasted garlic or mustard, but one of my favourite ways to serve mashed potato/champ is with the addition of some finely chopped wild garlic leaves. If you are lucky enough to have access to a patch of wild garlic, this is the time of year to harvest it. If you have never picked wild garlic before, there is a helpful guide to identifying, picking and using wild garlic on Brooklodge’s blog. Wild garlic leaves make the most delicious pesto, but they can also be added to cooked pasta or to any dishes where you would normally use spinach. Adding some finely chopped wild garlic to mashed potatoes gives a seasonal twist to creamy champ, and if you happen to have some leftover baked ham it too makes a tasty addition to the mash.

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Wild Garlic & Baked Ham Champ


2kg floury potatoes, such as Maris Piper, Roosters or Kerr’s Pink, cut into even-sized chunks
50g butter
150mls of cream or milk
4 scallions/ spring onions, finely sliced 
50g wild garlic leaves, finely chopped
Handful of leftover baked ham, approx. 100g, roughly chopped
Salt and freshly ground pepper
Butter, to serve


  1. Steam the potatoes until cooked.
  2. Over a low heat, add the butter and the cream/milk to a large saucepan. Once the butter has melted add the cooked potatoes into the saucepan. Mash well until they are lump free and have a smooth consistency. Using a wooden spoon beat the mash until smooth and creamy. Stir through the scallions, wild garlic and baked ham.
  3. Season to taste with salt and pepper, stir well and serve immediately with a little knob of butter on top.

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