Traditional Irish Champ

Treat your family to an authentic, Traditional Irish Champ recipe. It's the perfect combination of potatoes, scallions, milk, and butter.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

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.
4 pounds potatoes
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.
1 ¼ cups milk, 8 ounces scallions (green onions)
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.
Salt and pepper
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.

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.