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Champ Recipe

Champ Recipe

Traditional Irish Champ is a creamy mashed potato side dish made with buttery potatoes, warm milk, and fresh green onions. It has a light, fluffy texture with a mild onion flavor and pairs perfectly with roasted meats, sausages, or fish. It's an easy comfort food that's ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dishes
Cuisine: Irish
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Russet potatoes peeled and cut into even chunks
  • 4 tablespoons Irish butter plus extra for serving
  • ¾ cup whole milk
  • 5 stalks green onions scallions – thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon chopped chives optional garnish

Equipment

  • Large pot
  • Small saucepan
  • Potato masher (or potato ricer)
  • Colander
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Place the peeled potato chunks into a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 18–20 minutes.
  2. While the potatoes cook, combine the milk and sliced green onions in a small saucepan. Warm over low heat for 4–5 minutes until steaming but not boiling.
  3. Drain the potatoes well and return them to the warm pot. Heat over low heat for 1 minute to remove any remaining moisture.
  4. Add the butter to the hot potatoes and mash until mostly smooth. The butter should melt completely into the potatoes.
  5. Slowly pour the warm milk and scallion mixture into the potatoes while gently stirring. Mix until creamy and fluffy without overworking the potatoes.
  6. Season with salt and black pepper. Taste and adjust the seasoning if needed.
  7. Transfer the champ to a serving bowl or plates. Make a small well in the center and add an extra pat of butter.
  8. Garnish with chopped chives or extra sliced green onions and serve immediately while hot.

Notes

  • Use Russet or other floury potatoes for the fluffiest texture.
  • Warm the milk before adding it to keep the potatoes smooth and creamy.
  • Mash gently and stop once smooth to avoid sticky or gummy potatoes.