Irish champ is a simple yet comforting mashed potato dish that showcases the best Irish home cooking. Made with creamy mashed potatoes infused with warm milk, butter, and green onions (scallions), this traditional recipe is a staple in Irish households. The dish’s origins date back centuries when potatoes were the foundation of the Irish diet. Champ was a way to offer flavor and richness with readily available ingredients.
What makes champ stand out is its balance of velvety mashed potatoes and the mild bite of the gently steeped green onions, giving it a depth of flavor that elevates it beyond everyday mashed potatoes. It pairs beautifully with meats and seafood. Whether served as an everyday side or part of an Irish-themed meal, Irish champ is a classic that brings warmth and comfort.
Recipe Variations
- Cheese Version – Stir in shredded cheddar, Irish Dubliner, or Parmesan for added richness.
- Garlic Infused – Add sautéed or roasted garlic to the milk and butter mixture.
- Bacon Champ – Mix in crispy cooked bacon for a smoky, savory touch.
- Fresh Herbs – Add fresh parsley, chives, or dill for extra freshness.
- Spicy Champ – Stir in a pinch of cayenne or top with a drizzle of hot sauce.
How to Store
Refrigerate leftover champ in an airtight container for up to 3 days.
How to Reheat
- Stovetop: Reheat over low heat with a splash of milk and a bit of butter to restore its creamy texture.
- Microwave: Heat the champ with a bit of milk in a microwave-safe dish in bursts, stirring between intervals to ensure even heating.
- Oven: Place leftover champ in a buttered baking dish and cover with foil. Bake at 350 F for 15 to 20 minutes or until heated through.
Irish Champ
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Potatoes
- Method: Stovetop
- Cuisine: Irish
Ingredients
- 2 pounds potatoes (Yukon Gold or Russets peeled and cut into chunks)
- 2 tablespoons salt (for the cooking water plus more for seasoning)
- 1 cup whole milk (or part cream for a richer mash)
- 5 tablespoons unsalted butter, plus extra for serving
- 1 bunch green onions (finely chopped, both white and green parts)
- Freshly ground black pepper (to taste)
Instructions
- Boil the potatoes: Place the peeled and chopped potatoes in a saucepan and cover with cold water seasoned with 2 tablespoons of salt. The water should come up to about 1 inch above the potatoes. Bring to a boil, then cover the pan, reduce to a gentle boil, and cook for about 20 to 25 minutes or until tender when pierced with a fork.
Credit: Diana Rattray - Warm the milk and scallions: While the potatoes are cooking, heat the milk and 6 tablespoons of butter in a small saucepan over low heat. Add the chopped scallions and continue cooking on the lowest heat for 5 minutes. Do not let the milk boil.
- Mash the potatoes: Drain the cooked potatoes and return them to the pot. Mash them until smooth, or pass them through a potato ricer or food mill for an extra smooth mash.
- Combine: Gradually pour the warm milk mixture into the mashed potatoes, stirring continuously until smooth and creamy. Season with salt and freshly ground black pepper to taste.
Credit: Diana Rattray - Serve: Spoon the champ into a serving bowl, and add a generous pat of butter. Enjoy!
Credit: Diana Rattray
