Irish Champ is a traditional Irish potato dish made with creamy mashed potatoes, butter, milk, and fresh scallions for simple, comforting flavor. It’s a classic side dish that highlights just how good a few simple ingredients can be.
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Irish Champ, or mashed potatoes with scallions, is closely related to other Irish potato recipes, including Colcannon, which adds cabbage, and Boxty, a potato pancake with a creamy center and crisp exterior. While those dishes offer their own textures and flavors, this recipe is a little more straightforward.
Champ, which means “mash,” is a basic mashed potato recipe with added scallions, or green onions. The scallions add a light onion flavor that pairs nicely with rich butter and milk.
This dish can be served as a side to roasted meats like beef, chicken, and pork. Whether served for a holiday meal or a weeknight dinner, champ is comforting, versatile, and delicious.
Why This Recipe Works
- Easy to Make: Simple steps and minimal prep make this recipe beginner-friendly.
- Simple Ingredients: Potatoes, butter, milk, and scallions are simple, yet flavorful ingredients.
- Gluten Free: This dish is naturally gluten free.
Ingredients
- 2 pounds potatoes (peeled and diced into 1-inch cubes): Russet or Yukon Gold are ideal for this recipe.
- 8 tablespoons butter (divided)
- 1/2 cup milk
- 6 scallions (sliced thin, green parts only)
- salt (to taste)
- pepper (to taste)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Step-By-Step Instructions
Prep!
Peel and dice the potatoes and thinly slice the scallions.
Create!
Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain well and transfer to a large bowl.
Warm 6 tablespoons of the butter, milk, and scallions over medium-low heat until hot, but not boiling.
Mash the potatoes with a potato masher or ricer, while gradually adding the milk mixture until the potatoes are smooth and creamy.
Season with salt and pepper, to taste.
Melt the remaining 2 tablespoons of butter. Form a well or indentation in the center of the potatoes and pour the butter into it.
Present!
Garnish with additional slices of green onion, if desired.
Tips and Techniques
- Starchy potatoes like Russet or Yukon Gold work best for champ.
- Warming the milk and butter is important. It helps to prevent gummy mashed potatoes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- Irish Champ can be frozen for up to two months. Be aware that once thawed and reheated, the texture may change.
More Potato Recipes
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Traditional Irish Champ (Mashed Potatoes with Scallions)
Ingredients
- 2 pounds potatoes (peeled and diced into 1-inch cubes)
- 8 tablespoons butter (divided)
- 1/2 cup milk
- 6 scallions (sliced thin, green parts only)
- salt (to taste)
- pepper (to taste)
Instructions
- Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain well and transfer to a large bowl.2 pounds potatoes
- Warm 6 tablespoons of the butter, milk, and scallions over medium-low heat until hot, but not boiling.8 tablespoons butter, 1/2 cup milk, 6 scallions
- Mash the potatoes with a potato masher or ricer, while gradually adding the milk mixture until the potatoes are smooth and creamy.
- Season with salt and pepper, to taste.salt, pepper
- Melt the remaining 2 tablespoons of butter. Form a well or indentation in the center of the potatoes and pour the butter into it.
- Garnish with additional slices of green onion, if desired.
Notes
- Starchy potatoes like Russet or Yukon Gold work best for champ.
- Warming the milk and butter is important. It helps to prevent gummy mashed potatoes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- Irish Champ can be frozen for up to two months. Be aware that once thawed and reheated, the texture may change.
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