Champ Potatoes
Creamy, buttery mashed potatoes flecked with tender green scallions. This traditional Irish comfort food is the homier, more flavorful cousin of plain mash — ready in under 30 minutes and perfect alongside sausages or a Sunday roast.
For 4 servings
- prep
Prep the potatoes and scallions.
1.Peel the potatoes and cut them into even 2-inch chunks.2.Trim the scallions and slice them finely — use both the white and green parts. - boil · ~18 min
Boil the potatoes until fork-tender.
1.Place the potato chunks in a large pot and cover with cold water by 2 inches.2.Add 1 tsp salt to the water.3.Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are easily pierced with a fork, about 15–18 minutes.TIPStart with cold water so the potatoes cook evenly all the way through. - saute · ~4 min
Warm the milk and scallions.
1.While the potatoes boil, pour the milk into a small saucepan and add the sliced scallions.2.Warm gently over low heat for 3–4 minutes until the scallions soften slightly. Do not let the milk boil.TIPWarming the milk and infusing it with scallion prevents cold splashes that would cool the mash and make it gluey. - prep · ~1 min
Drain and steam-dry the potatoes.
1.Drain the potatoes in a colander and return them to the hot pot.2.Set the pot over very low heat for 1 minute, shaking gently to let excess moisture steam off.TIPDrying the potatoes in the hot pot keeps them floury and ready to absorb butter and milk — no watery mash. - mix
Mash the potatoes with butter.
1.Add 4 tbsp butter to the hot potatoes and mash until smooth and lump-free.2.Don't overwork the potatoes — stop as soon as they are creamy and uniform.TIPOver-mashing releases too much starch, turning the champ gummy. Mash just until combined. - mix
Fold in the scallion milk and season.
1.Pour the warm scallion milk into the mash in two additions, folding gently with a wooden spoon each time.2.Season with a pinch of salt and 2 pinches of freshly ground black pepper, then fold once more. - serve
Serve the champ hot with an extra knob of butter.
1.Spoon the champ into a warm serving bowl.2.Make a small well in the center, add a pat of butter, and let it melt into a golden pool.TIPServe immediately — champ loses its cloud-like texture as it cools.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a potato ricer or food mill for the smoothest, lump-free mash without overworking the starch.
- 2Save some scallion greens for garnish — the raw pop of color and freshness contrasts the creamy mash.
- 3Make sure the milk is warm but not boiling when added; cold milk will cool the potatoes and make the mash dense.
- 4For extra richness, swap half the milk for heavy cream or use buttermilk for a tangy twist.
- 5If making ahead, reheat in a double boiler or microwave with a splash of milk, stirring gently to restore creaminess.
- 6Champ solidifies as it cools; rewarm it gently and never use a food processor or blender — it will turn gluey.
Adapt it for your goals.
Garlic & Herb Champ
Add 2 minced garlic cloves to the milk while warming, and fold in 2 tablespoons of chopped fresh chives or parsley at the end for a savory, aromatic twist.
Vegan ChampVegan Champ
Replace butter with a high-quality vegan butter or olive oil, and use unsweetened oat or cashew milk (warmed). The scallions and technique remain the same for a fully plant-based version.
Cheddar & Bacon ChampCheddar & Bacon Champ
Fold in 1/2 cup of sharp grated cheddar and 4 crumbled slices of crispy bacon after mashing for a loaded, indulgent side dish that pairs beautifully with grilled meats.
Why this is on our healthy list.
Rich in Potassium
Potatoes are an excellent source of potassium, which supports healthy blood pressure and muscle function.
Good Source of Vitamin C
A serving of champ provides a meaningful amount of vitamin C from the potatoes, important for immune health and collagen production.
Scallions for Antioxidants
Scallions contain allicin and quercetin, antioxidant compounds that may help reduce inflammation and support heart health.
Frequently asked questions
Floury or starchy potatoes like Russet or Maris Piper are ideal because they break down easily and produce a light, fluffy mash that absorbs butter and milk perfectly.
