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.

Champs

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. 

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Like this wonderful Colcannon recipe, Champ is a great way to use 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. 

A traditional and popular Irish side dish, it is straightforward and 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

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. 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 1/3 heavy cream for a rich dish.

Scallions: Make sure the stems are long and lean with many white parts.

Butter: Unsalted butter 

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

Champ ingredients

Equipment needed

Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!

Large and small pot: Your potatoes need plenty of room to boil, so make sure you use a large pot wide enough to accommodate them 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.

champ

How do you make a champ?

As you can see, the number of ingredients required is minimal. Very easy to make.

  • First, start with the potatoes. I recommend washing the skin well, but do not peel it.
  • Please place them in a large pot and add water halfway up the potatoes. 
  • Cook, covered, 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 that potatoes should be riced instead of smashed. This will make them softer and fluffier.
Champ

What is the difference between Champs and Colcannon?

Most of all, two unique traditional Irish mashed potato dishes still grace Ireland’s restaurants and homes today. 

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

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. 

If you have leftover potatoes, a great way to use them is to make them fresh from scratch, as I have done here. 

Storage and Reheating

Store: your champ potatoes can be stored for up to three days in an airtight container in the refrigerator.

Reheat: They can be reheated in a skillet with a couple of tablespoons of milk and a dab of butter. Cook, stirring until warmed through. Or, place the amount desired in a baking dish with a couple of tablespoons of milk and a dab of butter, cover, and warm in the oven at 350°F.

If you enjoy this delicious Champ recipe, look at my other recipes.

Raclette Potatoes

Corned Beef with Horseradish Cream Sauce

Buttermilk Mashed Potatoes

Mashed Sweet Potatoes and Pears

Equipment used to create this recipe

The Country Cooking of Ireland
The Country Cooking of Ireland
$60.30
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11/01/2025 04:03 pm GMT

A Chef Giangi Pick
ExcelSteel Heavy Duty Handles Colander,
ExcelSteel Heavy Duty Handles Colander,
$14.99
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10/31/2025 10:01 pm GMT
Potato Masher Cooking Utensil - Will Last Your Kitchen a Lifetime, Guaranteed - Meticulous Craftsmanship, Sleek Modern Design, Exceptional Quality.
Potato Masher Cooking Utensil - Will Last Your Kitchen a Lifetime, Guaranteed - Meticulous Craftsmanship, Sleek Modern Design, Exceptional Quality.
$14.20
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11/01/2025 03:03 pm GMT

Champ

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

  • 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

Instructions

  • 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.

Notes

An Irish cook from my trip to Ireland suggested that potatoes should be riced instead of smashed. This will make them softer and fluffier.

Nutrition

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?

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Originally published on March 17, 2020.