Potatoes are one of my favorite vegetables. I would have them for dinner every day If I could. 

I love them, and they are the most versatile vegetables.

In celebration of St Patrick’s Day, we are making the traditional Corned Beef, and this year, I am adding a new potato recipe. Champ.

Subscribe to Giangi's Kitchen!

Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!

This field is for validation purposes and should be left unchanged.


We could not stop eating it. Soft steamed potatoes with lots of butter and scallions. Melting in your mouth with each bite. Pure delight. I have added to my collection of potato recipes. 

Champ, like this wonderful Colcannon recipe, can be a great way of using up potatoes, either fresh or leftover.

This Irish champ recipe shows how easy it is to make it from scratch, even if you do not have leftover potatoes.

The scallions add a wonderful flavor to this dish and decorate the top.

In this Article

What is Irish champ made of?

Originally Champ was made with stinging nettles instead of green onions.

Over time green onions and scallions have been predominant in making this dish. 

Traditional and popular Irish side dish. A straightforward dish made with potatoes mashed with butter and infused with scallions.

Simplicity is packed with flavor with only four ingredients.

What to eat with the champ?

Champ is a great side dish. There are so many ways to enjoy it.

One way is to serve it with a runny fried egg on top.

Excellent served alongside any meats and poultry.

Sausage, bacon or any other vegetables of your choosing, and cabbage. 

champ Irish potatoes

Here are a few helpful tips for the ingredients needed to make this Irish champ recipe

Please read the recipe for complete instructions. 

Russet potatoes: They are the best for this dish. Avoid using any waxy potatoes like Yukon golds and red potatoes. All the same size 

Whole milk: you need the richness of the milk with the potatoes. You can even replace it with a 1/3 heavy cream for a rich dish.

Scallions: Make sure the stem is lean and long with many white parts.

Butter: Unsalted butter 

Salt and pepper: the only seasoning you need with potatoes. 

Champ ingredients

Equipment needed

I only recommend what I use and love. 

Large and small pot: your potatoes need plenty of room to boil; make sure you use a large one wide enough to accommodate your potatoes well.

Colander: for draining the potatoes when they are done.

Potato masher: we all need an excellent solid potato masher to break down the potatoes. I have had mine for what seems an eternity.


How do you make a champ?

As you can see, the amount of ingredients required is a minimum. Very easy to make.

  • First of all, start with the potatoes. I recommend washing the skin well. However, do not peel them.
  • Please place them in a large pot and add water halfway up the potatoes. 
  • Cook cover until the potatoes come to a full boil. Drain, reduce the heat, cover again, and steam them. 
  • Meanwhile, place the minced spring onions and milk in a small pan and bring to a boil. Keep a watchful eye as milk tends to boil relatively fast.
  • After that, drain the potatoes and peel them when you can handle them.
  • Please return them to the same pot and mash them as you add butter, warm milk, and scallions. 
  • Season with salt and pepper and serve immediately. 

Pro Tip

An Irish cook from my trip to Ireland suggested instead of smashing the potatoes, use potato ricer instead. The potatoes will come out softer and fluffier.


What is the difference between Champs and Colcannon?

Most of all, two unique traditional Irish mashed potato dishes are, to this day, gracing Ireland’s restaurants and homes. 

More of a typical dish of Northern Ireland, Champs are mashed potatoes with chopped spring onions, lots of butter, and milk.

On the other hand,  the colcannon is also mashed potatoes, including cabbage, kale, and scallions or leeks. It is a more prevalent dish in the south of Ireland. 

A great way to use leftover potatoes, if any are on hand, is to make them fresh from scratch as I have them here. 

Equipment used to create this recipe

The Country Cooking of Ireland
Buy On Amazon
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
02/19/2024 04:39 am GMT

A Chef Giangi Pick
ExcelSteel Heavy Duty Handles Colander,
Buy On Amazon
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
02/18/2024 09:20 pm GMT
Potato Masher Cooking Utensil - Will Last Your Kitchen a Lifetime, Guaranteed - Meticulous Craftsmanship, Sleek Modern Design, Exceptional Quality.
Buy On Amazon
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
02/19/2024 04:30 am GMT


5 from 12 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
A mashed potatoes with chopped spring onions that were infused in milk.


  • 2 pounds potatoes, all the same size leave the skin on
  • 1⅓ cup whole milk
  • 2 scallions, trimmed and minced
  • ½ cup butter, softened at room temperature
  • salt
  • pepper


  • Put the potatoes into a large pot and add water to come halfway up the potatoes. Cover the pot and bring it to a boil over high heat. When the water begins to boil, carefully drain off about half of it
  • . Return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 30 to 40 minutes. Inset a knife to test if done. Turn off the heat and let them sit for 5 more minutes.
  • Meanwhile, bring the milk to a simmer in a small saucepan, then add the scallions and simmer for 10 to 15 minutes or until soft. Strain the milk, reserving the scallions and the milk separately.
  • Drain and carefully peel the potatoes and return them to the pot and mash them well. Stir in the scallions and butter, then drizzle in the milk, continuing to mash until they are fluffy. Season with salt and pepper.


This recipe was inspired by Coleman Andrews “The Country Cooking of Ireland”.  
If you like Irish food, I highly recommend getting the book—lots of great home-cooking recipes.


Calories: 386kcal | Carbohydrates: 32g | Protein: 8g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 261mg | Potassium: 1060mg | Fiber: 5g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 27mg | Calcium: 171mg | Iron: 7.4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Giangi's Kitchen Amazon Storefront

Please read my privacy policy for more info. I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost.

Originally published on March 17, 2020.