Name: Irish Champ (Mashed Potatoes with Scallions)
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 pounds of potatoes; 1 cup milk; 4 tbsp unsalted butter (plus 2 tbsp more to serve); 1 bunch scallions/green onions (about 1/2 cup chopped); salt (to taste)

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Starchy, buttery, and velvety creamy, laced with peppery notes from the scallions, my Irish champ recipe is the perfect comfort dish to chow down with on a cold winter’s evening with sizzling hot pies, meats, and lots of other delicious mains.

Irish Champ Recipe

Irish champ with melting butter in a large bowl.

What is Irish Champ?

Potatoes play an integral role in so many cuisines across the world, and Ireland, in particular, has a long and important association with the starchy vegetable.

Also known as “poundies,” Irish champ is a wholesome dish of mashed potatoes mixed with milk, butter, chopped scallions, and optionally salt and pepper. Centuries ago, it was made with nettles rather than scallions.

Traditionally, the dish has always been served for Samhain, a Gaelic festival that marks the end of the harvest season and the start of winter. Champ, along with other potato-based dishes like colcannon, provided the nourishment and fuel the Irish needed to get through the harsh winters.

My recipe closely follows what is deemed traditional champ, and if you’re looking for a filling, comforting, and gloriously creamy dish to enjoy with pies, meats, and soups, give this beloved Irish staple a try.

Ingredients

To make my simple Irish champ recipe, you’ll need the following ingredients:

Potatoes – 2 pounds of potatoes
Milk – 1 cup milk
Butter – 4 tbsp unsalted butter, plus 2 tbsp more to serve
Scallions – 1 bunch (about 1/2 cup chopped)
Salt – salt, to taste

Step-by-Step Instructions

Step 1. Peel and cut the potatoes into thick, relatively even slices.

Slicing the peeled potatoes on a white cutting board.

Step 2. To a large pot, add the potatoes, about 1 tbsp of salt, and cover with cold water (about 1-2 inches over). Bring to a boil over medium-high heat (about 10 minutes), and then simmer the potatoes for about 15 minutes until tender.

Submerging the sliced potatoes in cold water in a large pot.

It took me 25 minutes total time (using Maris Piper potatoes cut into relatively large pieces) – 10 minutes to bring to a boil and 15 minutes of simmering time.

You can check if potatoes are fully cooked by inserting a pairing knife through the middle, and if it goes in easily and slides out easily, it’s done!

Step 3. While the potatoes are boiling, wash and finely chop the scallions.

Step 4. Also, while the potatoes are boiling, warm up the milk and 4 tbsp of butter (over the stove, over low heat, takes about 3-4 minutes).

You can also warm up the milk and butter in the microwave in 30-second increments.

Step 5. Drain the potatoes and mash them with a potato masher.

Draining the boiled potatoes in a colander.

Step 6. Add the hot milk-butter mixture a bit at a time while mashing with the potato masher.

Adding the hot milk and butter to the mashed potatoes.

Step 7. Taste and adjust the seasoning, adding salt (to taste).

Step 8. Add the chopped scallions.

Adding the chopped scallions to the potatoes.

Step 9. Serve with more butter (about 2 tbsp butter) on top.

Mashed potatoes with the scallions transferred to a large white bowl and topped with butter.

There is simply no end to the creamy, buttery goodness in this dish! I really hope you like it, and please let me know in the comments what you served it with. This, with a meat-based pie, is a match like no other!

Champ in a bowl, topped with more butter.

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