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Creamy Irish Champ Mashed Potatoes Recipe

Creamy Irish Champ Mashed Potatoes

A traditional Irish potato dish made with fluffy floury potatoes, butter, warm milk, and sliced scallions. It is creamy, comforting, and ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb / 900 g Floury potatoes, such as Russet, Maris Piper, or Yukon Gold, peeled and cut into chunks
  • 1 bunch, about 6–8 Scallions or spring onions, thinly sliced
  • 1 cup / 240 ml Whole milk
  • 6 tbsp / 85 g Unsalted butter, divided, plus extra for serving
Seasoning
  • 1–1 1/2 tsp, or to taste Fine salt
  • 1/4 tsp, optional Freshly ground black pepper

Method
 

Step-by-Step
  1. Peel the potatoes and cut them into evenly sized chunks about 1 1/2 inches / 4 cm. Place them in a saucepan, cover with cold salted water, and bring to a boil.
  2. Reduce the heat to a steady simmer and cook for about 15–20 minutes, or until every piece is completely tender when pierced with a knife.
  3. While the potatoes cook, put the milk, sliced scallions, and about 2 tbsp of the butter in a small saucepan. Heat gently for 5–7 minutes without allowing the milk to boil vigorously.
  4. Drain the potatoes thoroughly, then return them to the hot pan for 1–2 minutes. Letting them sit briefly over the residual heat removes excess moisture and helps keep the mash fluffy.
  5. Mash the hot potatoes until smooth or slightly rustic, depending on your preference. Gradually mix in the hot scallion-infused milk, then add the remaining butter and stir just until combined.
  6. Season with 1–1 1/2 tsp fine salt and the optional freshly ground black pepper, tasting as you go. Serve immediately with a small hollow of melted butter in the center, if desired.

Notes

Use cold, well-salted water and evenly cut potatoes for consistent cooking. Warm the milk and scallions before adding them, and avoid a food processor or excessive mixing because the potatoes can become gluey. For a richer version, replace 2–4 tbsp of the milk with heavy cream, although traditional champ is normally made with milk.