I love this recipe because it’s straightforward, comforting, and incredibly versatile. The green onions add a gentle freshness that lifts the creamy potatoes, and the texture is smooth without being heavy. It’s a timeless side dish that feels rustic and cozy, yet elegant enough to serve with a special dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds potatoes, peeled and halved 1 cup milk 1 bunch green onions, thinly sliced ¼ cup butter, cut into pieces ½ teaspoon salt, or to taste freshly ground black pepper to taste
Directions
I start by placing the potatoes into a large pot and covering them with salted water. I bring the pot to a boil, then reduce the heat and simmer the potatoes until they’re tender and easily pierced with a fork.
Once cooked, I drain the potatoes well and return them to the pot. I cover the pot with a clean dish towel and place it over very low heat for a couple of minutes to allow any excess moisture to evaporate.
While the potatoes dry, I heat the milk and sliced green onions together in a small saucepan over medium-low heat until just warmed through.
I add the butter and salt to the potatoes and mash them until smooth. Then I slowly stir in the warm milk and green onion mixture until everything is well combined. I finish by seasoning generously with freshly ground black pepper.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: about 35 minutes
Variations
I sometimes use a mix of green onions and chives for a slightly different flavor. When I want extra richness, I add a splash of cream along with the milk. I also like topping the champ with a knob of butter right before serving for a classic finish.
Storage/Reheating
I store leftover Irish Champ in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a little milk or butter to restore its creamy texture.
FAQs
What is Irish champ?
Irish champ is a traditional Irish dish made from mashed potatoes mixed with green onions and warm milk.
How is champ different from colcannon?
I find champ focuses on green onions, while colcannon usually includes cabbage or kale.
What potatoes work best?
I prefer floury potatoes because they mash smoothly and absorb the milk well.
Can I make this dairy-free?
I can use plant-based milk and dairy-free butter, though the flavor will change slightly.
Should the green onions be cooked?
Yes, I warm them gently in milk so they soften and blend evenly into the potatoes.
Can I make this ahead of time?
I can make it ahead, but I reheat gently and add extra milk before serving.
What goes well with Irish champ?
I love serving it with sausages, roasted meats, or as a side for stews.
Can I leave the skins on the potatoes?
I usually peel them for a smoother texture, but leaving skins on works for a rustic version.
How do I keep it from being gluey?
I avoid over-mashing and don’t use a blender, sticking to a potato masher instead.
Is Irish champ served hot or cold?
I always serve it hot so the butter melts beautifully.
Conclusion
Irish Champ is a comforting, traditional dish I love for its simplicity and rich flavor. The creamy potatoes and gentle onion warmth make it a perfect side or even a star on its own. It’s one of those recipes that proves simple ingredients, prepared well, can be incredibly satisfying.
Traditional Irish Champ made with creamy mashed potatoes, warm milk, and green onions, finished with butter and black pepper for a simple, comforting side dish.
Total Time:35 minutes
Yield:4 servings
Ingredients
2 lb potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/4 cup butter, cut into pieces
1/2 tsp salt (or to taste)
Freshly ground black pepper, to taste
Instructions
Place the potatoes in a large pot and cover with salted water.
Bring to a boil, then reduce heat and simmer until potatoes are tender and easily pierced with a fork.
Drain the potatoes well and return them to the pot.
Cover with a clean dish towel and place over very low heat for 1–2 minutes to allow excess moisture to evaporate.
In a small saucepan, gently heat the milk and sliced green onions until just warmed through.
Add butter and salt to the potatoes and mash until smooth.
Gradually stir in the warm milk and green onion mixture until creamy and well combined.
Season generously with freshly ground black pepper and serve hot.
Notes
Use floury potatoes for the smoothest texture.
Do not over-mash to avoid gluey potatoes.
Add a splash of cream for extra richness if desired.
Finish with an extra knob of butter before serving for a classic touch.
