Irish Champ (Mashed Potatoes with Scallions)

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.

What You’ll Like About This Recipe

• Simple and comforting. Champ uses everyday ingredients but delivers a rich, cozy flavor that feels like classic comfort food. The combination of tender potatoes, warm milk, butter, and scallions creates a mash that’s deeply satisfying without being heavy.
• Quick to prepare. From start to finish, this dish takes well under an hour—and most of the time is hands-off. It’s easy enough for weeknights but special enough to sit beside a roast or holiday ham.
• Customizable texture. Whether you prefer a rustic mash with a few lumps or velvety-smooth potatoes passed through a ricer, you can tailor champ to your preferred consistency. The warm milk blend ensures it stays creamy either way.
• Gentle scallion flavor. Slowly warming the scallions in milk and butter softens their sharpness and infuses the potatoes with a delicate onion aroma that tastes balanced and mellow.
• Perfect companion dish. Champ is versatile and pairs well with beef, lamb, sausage, roasted vegetables, or hearty stews. It absorbs sauces beautifully and complements both rich and simple mains.

Ingredient Notes

• Potatoes: Yukon Gold potatoes make a naturally creamy, buttery mash, while Russets create a lighter, fluffier texture. Both varieties work well—choose based on your preferred style. Cutting them into even chunks ensures they cook evenly.
• Salt: A generous amount of salt in the cooking water seasons the potatoes from within. You may need only a small amount of additional salt once the champ is assembled.
• Milk or cream: Whole milk provides enough richness, but swapping some of it for cream results in an especially indulgent mash. Warm the dairy gently so the potatoes absorb it more easily.
• Butter: Essential for flavor and texture. Some is melted into the milk mixture, and more is served on top of the finished champ. Irish butter is a lovely upgrade if available.
• Green onions: Both the white and green parts are used. Softening them in the warm milk takes the raw edge off and evenly distributes their flavor throughout the potatoes.
• Black pepper: Freshly ground pepper brightens the dish without overpowering it. Adjust to taste.

Steps to Make Irish Champ

1. Prepare the potatoes by peeling and cutting them into evenly sized chunks. Cover them with cold, salted water so they cook evenly from the inside out.
2. Bring the pot to a boil, then reduce to a gentle boil and cook until the potatoes are fully tender. A fork should slide in easily without resistance.
3. While the potatoes cook, warm the milk, butter, and chopped scallions together over low heat. This step softens the scallions and gently infuses the dairy with their flavor.
4. Drain the cooked potatoes well and return them to the warm pot. Mash to your preferred texture, or pass through a ricer for a very smooth base.
5. Gradually stir the warm milk mixture into the potatoes. Add only as much as needed for a creamy consistency, adjusting with more salt and pepper as you go.
6. Spoon the champ into a serving bowl and finish with an extra pat of butter in the center for the traditional presentation.

Pro Tips

• Start with cold water: Beginning with cold water ensures the potatoes cook evenly and prevents the outsides from becoming mushy before the centers cook through.
• Warm the dairy: Adding warm milk and butter prevents the potatoes from tightening or becoming gluey, helping achieve a smooth texture.
• Dry the potatoes: After draining, cook the potatoes in the hot pot for a minute to evaporate excess moisture before mashing.
• Avoid overmixing: Too much stirring can make potato starches gummy. Add the milk mixture gradually and fold it in gently.
• Use a ricer for smooth champ: If you prefer a velvety mash, a potato ricer creates an airy, lump-free texture without overworking the potatoes.

Recipe Variations

• Garlic champ. Add a few lightly crushed garlic cloves to the milk as it warms, then remove them before mixing. This creates a subtle garlic aroma without overpowering the scallions. Or mix in mashed roasted garlic.
• Cheesy champ. Stir in shredded white cheddar, Dubliner, or Parmesan for a richer, more savory mash. The cheese melts easily into the warm potatoes.
• Herb variation. Add chopped parsley, chives, or dill for extra freshness. This works especially well if serving with grilled or roasted meats.
• Bacon champ. Stir in crisp, finely chopped bacon for smoky depth. Reserve a bit of bacon fat to blend with the warmed milk for even more flavor.
• Creamy holiday version. Replace half the milk with cream and finish with a generous pat of Irish butter for an extra-lush version suited for special occasions.

Serving Suggestions

• Serve champ with roasted chicken, beef, lamb, or sausages—its creamy texture complements richer meats beautifully.
• Add a ladle of gravy or pan drippings on top; the potatoes absorb sauces wonderfully.
• Pair with hearty stews or braised dishes, such as beef stew or Irish beef and Guinness stew.
• Choose sautéed greens, glazed carrots, or roasted root vegetables for a balanced plate.

How to Store

• Refrigerate: Store leftover champ in an airtight container for up to 4 days. The potatoes will thicken as they chill, but they soften again when gently reheated.
• Freeze: Champ can be frozen for up to 2 months. Scoop into a freezer-safe container and press parchment onto the surface to reduce ice crystals. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop with a splash of milk or cream to loosen the texture. Reheat over low heat to avoid sticking or scorching.