Treat your family to an authentic, Traditional Irish Champ recipe for St. Patrick’s Day. Creamy mashed potatoes, scallions, and plenty of melted butter come together for a simple, satisfying dish that’s pure comfort in every bite.
Champ is just about as Irish as it gets! Smooth, buttery mashed potatoes are mixed with gently cooked scallions and lots of butter for a lovely flavor combination. It’s the kind of no-fuss dish that warms you up on a chilly evening but is just as welcome any time of year.
If you’re looking for an easy, authentic Irish side dish for St. Patrick’s Day, this one’s a winner. It comes together in about 30 minutes. And the best part? That little pool of melted butter waiting on top. Because when it comes to potatoes, extra butter is always a good idea.
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Recipe Snapshot
Cuisine: Irish
Cooking Method: Stovetop
Total Time: 25 Minutes
Servings: 8
Primary Ingredient(s): Potatoes, green onions, milk, butter
Skill Level: Easy
My Irish Roots
Ever since I was a little girl, I’ve been acutely aware of my Irish heritage. I’m not really sure why. It was something that everyone in our family was aware of, but it wasn’t emphasized that much. It was just always there.
Ireland – that mystical far-off land – was simply a part of me, and I was a part of it. And even though I had no idea that I’d ever have an opportunity to travel there, I longed to see it. To experience that magical place.
Years ago, long before I started blogging, I had another hobby. Genealogy. I spent a lot of time tracking down ancestors.
Tracing Family History
It was so fascinating! Finding out the names, births, deaths, and places that are a part of my heritage. People who lived very long, rich lives and those whose time here was short.
Like all families, there were both funny stories and sad stories. Stories of regular people with regular lives. But they were my people, and that made those regular lives all the more fascinating.
My Dunn Ancestors
Throughout all the research, though, the one branch of the family that most interested me was my Dunn family from Ireland. It wasn’t difficult to find my Irish great-great-great-great grandfather, William J. Dunn. Always known as “Irish Billy” to our family, all we ever knew about him was that he came to America at a very young age as a stowaway on a ship.
The family tale was that he jumped onto the ship on a whim on his way to school one morning. His mother never knew what happened to him and grieved for her lost little boy all the rest of her life.
However, as so often turns out with family stories, our William Dunn’s tale wasn’t entirely accurate. After years of researching, here’s what I found out about William Dunn.
He was born in 1807. His parents were Michael Dunn and Elizabeth Entwhistle Dunn of Derryaghy Parish, Antrim, Northern Ireland. He sailed on the ship Vesper in 1835 with 4 of his 10 siblings. There is also some evidence to suggest that he had been here for three years before he traveled back to Ireland to bring them here with him.
Southwest Georgia Settlers
I still don’t know how Irish Billy wound up in southwest Georgia. From what I’ve seen, his other siblings mostly settled in Illinois around Chicago. In 1843, William married Charity Elizabeth Faircloth in Miller County, Colquitt, Georgia.
William and Charity had nine children, one of whom was my great-great-great grandmother Ella Fain Dunn. Pretty name, Ella Fain, isn’t it?
Trip of a Lifetime
A few years ago, BeeBop and I were talking about celebrating our wedding anniversary. We tossed around a few ideas, and then BeeBop said, “Why don’t we just go to Ireland?” It took me about 2 seconds to agree.
Let me tell you all – it was the trip of a lifetime! We spent ten days there and when it was time to board the plane to return, I thought my heart would break.
From the moment the plane landed in Shannon until we departed from Dublin, I’ve never felt so much at home in my life. Besides the breathtaking beauty of the countryside, the people are the warmest and most welcoming I’ve ever encountered anywhere.
We just thought we had the corner on hospitality in the South! Given the chance, I’d go right back to Ireland on the next flight leaving Atlanta. It’s simply where my heart lives.
My Irish Champ Recipe
So, in honor of St. Patrick’s Day and as a tribute to all my Irish ancestors, I’m sharing a very simple, very Irish recipe – Champ.
What You’ll Like About This Recipe
- One word – Butter! This dish is loaded with butter, and it’s absolutely delicious. If you’re a fan of comfort food, then you’ll love this recipe.
- It’s easy to make – it takes only about 30 minutes – and it’s perfect for any occasion.
- The contrast of the scallions, butter, and potatoes is absolutely amazing.
- It’s a perfect side dish for many meals.
Ingredient Notes
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The ingredients are really simple, and you likely have all of them in your kitchen right now.
- Potatoes – Choose a variety with a high starch content like Russets or Yukon Gold. Russets are my preference because they mash with a more fluffy texture than some others.
- Scallions – Nice, plump, fresh green onions give a lovely flavor to the Champ.
- Milk – For the best flavor, use whole milk or even half and half.
- Butter – Don’t skimp on the butter! I prefer a good Irish butter such as Kerrygold for this recipe. It makes such a difference!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Traditional Irish Champ
- Drop the peeled, cubed potatoes into a pot of boiling salted water and let them cook until nice and tender. Once they’re fork-soft, drain them well and then pop them back in the pot. Lay a clean tea towel over the top. It’ll help soak up any remaining moisture, so you don’t wind up with watery potatoes.
- Using a potato masher, mash the warm potatoes until they’re smooth and fluffy. No lumps allowed!
- While the potatoes are cooking, warm up the milk and scallions in a small saucepan over low heat. Let them simmer very slowly for about five minutes. Don’t let the milk come to a boil—just a gentle simmer is what you want.
- Pour the warm, scallion-infused milk over the mashed potatoes, then add the salt, pepper, and four tablespoons of butter. Give it a good stir until the butter melts and everything is creamy and well combined.
- Melt the last two tablespoons of butter and keep it warm until you’re ready to serve.
- Spoon the champ onto a plate, pile it up nice and high, and make a little well in the center. Pour in the melted butter. Dig in, spooning from the outside in and dipping each bite into that well of buttery goodness.
Recipe Options
For many of my recipes, I offer options for changing the flavors. For an everyday mashed potato recipe, I’d probably recommend adding bacon or cheese or any number of other “improvements.” However, because this is a very traditional recipe, if you start making lots of changes to the ingredients, you won’t really be making Champ. You’ll be making some other kind of mashed potatoes.
Recipe Tips
Storage: Keep any leftovers in a tightly closed container in the refrigerator for up to 5 days. May be reheated in the microwave (use high power stirring every 30 seconds) or in the top of a double boiler.
Freezing: Freezer storage is not recommended for this recipe.
Questions About Traditional Irish Champ
I wondered why this recipe is called Champ, too. So I did a little research and found that it’s because the word champ means to bruise, pound, or smash. Makes more sense now.
You can substitute plant-based milk if you like but note that the flavor profile will change accordingly. Try to use an option that won’t alter the flavor too much. For instance, unflavored oat milk would likely work better than coconut milk for this recipe.
The major difference between Champ and Colcannon is that Colcannon has cabbage in it while Champ does not. Both recipes are made with mashed potatoes and scallions (or green onions), but they each have a distinct flavor profile.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Traditional Irish Champ
Ingredients
- 4 pounds potatoes peeled and cubed (Russet or Yukon Gold preferred)
- 8 ounces scallions (green onions) chopped
- 1 ¼ cups milk or half and half
- 6 tablespoons butter
- Salt and pepper
Instructions
- Cook the peeled, cubed potatoes in boiling salted water until tender. Drain them and return them to the pan with a clean tea towel on top to help absorb extra moisture.
- Use a handheld potato masher or potato ricer to mash the potatoes thoroughly.
- While the potatoes are cooking, simmer the milk and scallions together for about five minutes. Do not let the milk boil, keep it at a low simmer only.
- Add the hot milk and scallions, salt, pepper, and 4 tablespoons of the butter. Stir until the butter has melted and everything is well combined.
- Melt the remaining two tablespoons of butter. Keep it warm to use for serving.
- Serve the champ piled high on the plate with a well of melted butter in the center. Eat from the outside, dipping each spoonful into the well of melted butter.
Notes
- Choose a variety of potato with a high starch content like Russets or Yukon Gold. Russets are my preference because they mash with a more fluffy texture than some others.
- For the best flavor, use whole milk or even half and half.
- Keep any leftovers in a tightly closed container in the refrigerator for up to 5 days. May be reheated in the microwave (use high power stirring every 30 seconds) or in the top of a double boiler.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 15, 2012. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Thanks! I do have one question. Would you ever consider making these with scrubbed SKINS ON potatoes? I love the chunks of skin in my mashed potatoes.
I don’t like it when people leave ratings before trying the recipe. WHICH IS WHAT I’M DOING TODAY! 😊
However, I just ate champ multiple times, during a recent trip to Belfast. This recipe seems exactly like I would try on my own. I thought maybe the scallions would be lightly cooked and I wondered about dropping them in the potato water for the last few minutes of cooking. Then, I read this and am glad I did. You demonstrate a way to keep the integrity of the scallions.
I do hope you enjoy the recipe when you try it! I don’t like the potato skin on, but if you prefer the skin on your potatoes, feel free to leave it.
Lana, My name is Curtis Dunn. I’m originally from Fort Worth Tx. William is my grandfathers great great grandfather. We come from Hezakiah C Dunn with is the son of William “ Irish Billy”. Then Jesses and Jesses Jr. Than my grandfather, dad and me. just wanted to say hello distant family!!!
Hello to you, too!
I made this and it was great. But, prior to serving, I added much more butter. Butter and mashed potatoes are a match made in heaven. They go together exceptionally well. The more butter (real butter, not margarine or other fake kinds of butter), the better. A friend found out that using margarine made her recipes greasy, and without the butter taste. She has since switched to real butter. Half and Half is better used in this recipe, it adds richness and creates a creamery mashed potato. My friend learned if you want rich flavorful food, use real ingredients. Thank you for this recipe.
Yes, I agree. I haven’t purchased or used margarine in over 20 years. Only real butter. And, yes, I do recommend half and half as well.
How cool! We live in Iron City, between Colquitt and Donalsonville!
I’m very familiar with Iron City, of course. And my husband grew up in Donalsonville :-)