Irish-American Champ
Creamy, fluffy mashed potatoes swirled with fresh scallions and rich butter. This classic Irish-American side dish is the ultimate comfort food, perfect alongside roasted meats or stews.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Boil the Potatoes
- b.Place the peeled and chunked potatoes in a large pot or Dutch oven.
- c.Cover with cold water by at least one inch and add 1 tablespoon of kosher salt.
- d.Bring to a rolling boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are completely tender and offer no resistance when pierced with a fork.
- 2
Step 2
- a.Infuse the Milk
- b.While the potatoes are boiling, combine the whole milk and thinly sliced scallions in a small saucepan.
- c.Heat over medium-low heat for 3-5 minutes until the milk is steaming and small bubbles form around the edges. Do not let it boil.
- d.Remove from the heat and let the scallions infuse their flavor into the warm milk.
- 3
Step 3
- a.Drain and Dry the Potatoes
- b.Once tender, drain the potatoes thoroughly in a colander, shaking to remove all excess water.
- c.Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot and let them sit for 1-2 minutes, shaking occasionally, to steam dry. This step is crucial for fluffy, not watery, champ.
- 4
Step 4
- a.Mash and Combine
- b.Remove the pot from the heat. Mash the potatoes until smooth using a potato masher or, for the best results, pass them through a potato ricer back into the pot.
- c.Add the room temperature cubed butter and gently fold it in until just combined.
- d.Pour in the warm milk and scallion mixture. Use a spatula to gently fold everything together until the liquid is absorbed. Be careful not to overmix, which can make the potatoes gummy.
- 5
Step 5
- a.Season and Serve
- b.Season with 1/2 teaspoon of fine sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- c.To serve traditionally, spoon the champ into warm bowls, make a well in the center of each serving, and drop in an extra pat of butter to melt into a golden pool. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest champ, use starchy potatoes like Russets or Idaho.
- 2Always start potatoes in cold, salted water to ensure they cook evenly from the outside in.
- 3Using room temperature butter and warm milk prevents the potatoes from cooling down and helps them absorb the dairy more easily, resulting in a creamier texture.
- 4A potato ricer is the best tool for incredibly smooth, lump-free mashed potatoes. A food mill is a good alternative.
- 5Avoid using a food processor or blender to mash the potatoes, as this will overwork the starches and turn them into a gluey paste.
Adapt it for your goals.
Cheesy Champ
Fold in 1/2 cup of shredded sharp Irish cheddar cheese along with the butter for a rich, cheesy flavor.
Herbaceous ChampHerbaceous Champ
Add 2 tablespoons of freshly chopped parsley or chives at the end for an extra layer of fresh flavor.
Vegan ChampVegan Champ
Substitute the whole milk with an unsweetened, creamy plant-based milk like oat or soy milk. Use a high-quality vegan butter substitute.
Garlic ChampGarlic Champ
Add 2-3 cloves of minced garlic to the milk and scallions as they warm up to infuse a gentle garlic flavor throughout the dish.
Why this is on our healthy list.
Good Source of Energy
The potatoes in Champ are rich in complex carbohydrates, which are the body's primary source of fuel, providing sustained energy.
Rich in Vitamin C
Potatoes are a surprisingly good source of Vitamin C, an antioxidant that supports the immune system and skin health.
Contains Key Minerals
This dish provides potassium from potatoes, which is vital for heart health and blood pressure regulation, and calcium from milk, essential for strong bones.
Frequently asked questions
Both are traditional Irish mashed potato dishes. The main difference is the greens used. Champ is made with scallions (green onions), while Colcannon is typically made with cabbage or kale.