Irish-American Champ

Name: Irish-American Champ
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 900 g potato (floury potatoes, peeled and quartered); 6 pcs spring onion (thinly sliced, green and white parts separated); 4 tbsp butter (divided (2 tbsp for mashing, 2 tbsp for serving)); 0.75 cup milk (warm, whole milk preferred); 1 pinch salt (for boiling water); 1 pinch black pepper (freshly ground)

RATING

4.3/5(25)

TASTE SCORE

8/10

Creamy, buttery mashed potatoes studded with tender spring onions, enriched with warm milk and a generous knob of melting butter on top. This Irish-American comfort classic brings Celtic soul to the American dinner table, perfect alongside sausages or corned beef.

PREP

15m

COOK

25m

SERVES

1 CUP

310 cal

SERVINGS

INGREDIENTS

For 4 servings

900 gpotato · floury potatoes, peeled and quartered6 pcsspring onion · thinly sliced, green and white parts separated4 tbspbutter · divided (2 tbsp for mashing, 2 tbsp for serving)¾ cupmilk · warm, whole milk preferred1 pinchsalt · for boiling water1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

310

CALORIES · 1 CUP

Protein6g · 8%

Carbs43g · 55%

Fat13g · 38%

Fiber6g

Sugar2g

Saturated fat8g

Cholesterol31mg

Sodium145mg

Potassium1078mg

Phosphorus140mg

How we calculate →

METHOD · 6 STEPS

prep
Peel and quarter the potatoes.
Peel the floury potatoes and cut them into evenly sized quarters so they cook uniformly.
boil · ~20 min
Boil the potatoes until tender.
Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 18 to 20 minutes.
TIPStarting with cold water ensures even cooking from the outside in, avoiding mealy centers.
simmer · ~5 min
Warm the milk with spring onion whites.
While the potatoes boil, pour the milk into a small saucepan. Add the sliced white and light green parts of the spring onions and place over low heat. Let them steep gently until the milk is warm and fragrant, about 5 minutes. Do not let it boil.
TIPSteeping the onion whites in warm milk softens their bite and infuses every spoonful with a delicate allium sweetness.
mix · ~3 min
Drain, dry, and mash the potatoes.
Drain the cooked potatoes thoroughly and return them to the hot pot. Let them steam-dry over very low heat for 1 minute, shaking the pot once. Remove from heat, add 2 tablespoons of butter, and mash until smooth and lump-free.
TIPDrying the potatoes after draining prevents a watery mash — fluffy spuds absorb more butter and milk.
mix · ~2 min
Fold in the warm onion milk.
Pour the warm milk and steeped onion mixture into the mashed potatoes a little at a time, folding gently until the mash is creamy and silky. Stir in the reserved spring onion greens, a pinch of salt, and freshly ground black pepper.
serve
Serve with a butter well.
Pile the champ into a warm serving bowl or individual plates. Use the back of a spoon to make a well in the center of each mound and drop the remaining 2 tablespoons of butter into the well. Serve immediately while the butter melts into a golden pool.
TIPThe butter well is non-negotiable — dip each forkful of champ into the melted butter for the full Irish-American experience.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use floury potatoes like Russet or Yukon Gold for the fluffiest mash texture.
2
Steam-dry the potatoes after draining to remove excess water so they absorb more butter and milk.
3
Warm the milk gently with the spring onion whites — don't let it boil or it may curdle.
4
Reserve the green parts of the spring onions to stir in last for a fresh pop of color and flavor.
5
Serve the champ in a warm bowl to keep the butter melted and the mash hot.
6
Leftover champ can be reheated in a pan with a splash of milk for creamy results.

RECIPE VARIATIONS

Adapt it for your goals.

cheesy champ

Cheesy champ

Stir in 1/2 cup of grated sharp cheddar or Irish white cheddar with the milk for a richer, savory mash that pairs beautifully with steak.

low oil / vegan

Low-oil / vegan

Substitute the butter with a plant-based butter and use oat or almond milk (unsweetened) — keep the steeping step for the same allium-infused creaminess.

garlic champ