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Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of Irish butter for a side that’s simple, rustic, and seriously so good!
Why These Potatoes Steal the Show
- Secret Step! I soak the green onions in warm milk first, then mash it all into the potatoes for the best onion flavor and an extra creamy texture.
- Simple, Classic Ingredients: All you need are a handful of basics for a cozy, traditional Irish side.
- Perfect With Hearty Mains: These are SO good with corned beef, sausages, roast chicken, or any tasty meat-and-gravy dinner.
Ingredients for Irish Champ Potatoes
- Potatoes: Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.
- Salted Water: Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.
- Butter: I used Kerrygold Irish butter, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!
- Milk: Use a high-fat milk, like whole milk, to add creaminess! Half-and-half is also a great option. Hot milk is the key to mashing success!
How to Make Irish Champ Potatoes
This traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it’s an easy recipe that delivers big comfort with minimal effort. Let’s get started!
- Heat Milk and Green Onions: In a medium sized saucepan, combine the milk and minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
- Boil and Drain Potatoes: Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
- Mash: Pour ½ cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Add more milk as needed to reach the desired consistency.
- Add Butter and Season: Add the extra butter and stir to melt. Season Irish champ potatoes with salt and pepper to taste, and enjoy!
Alyssa’s Pro Tip
Don’t overmix the potatoes! Or they’ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer, use it briefly and stop as soon as they’re smooth.
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In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
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Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
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Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
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Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
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Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!
- Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
- Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
- Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.
Calories: 340kcalCarbohydrates: 42gProtein: 6gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 154mgPotassium: 1051mgFiber: 5gSugar: 4gVitamin A: 634IUVitamin C: 46mgCalcium: 94mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Here are more easy side dish recipes to try next. Simple, tasty, and great with any meal.
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