Champ (Irish Mashed Potato with Scallion)

Introduction

Champ is a traditional Irish side dish of mashed potatoes enriched with scallion-infused milk and finished with a well of melted butter—it takes about 35 minutes and pairs with nearly any protein. The scallions cook directly in the milk, so you get their flavor distributed throughout rather than just mixed in. Serve it as a weeknight side or the centerpiece of a simple supper.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 2

Ingredients

• 1 lb (450 g) potatoes, peeled
• 2 oz (60 g) scallions
• ¼ pint (½ cup) milk
• Freshly-ground pepper
• Salt (optional)
• 4 tbsp butter

Instructions

1. Boil potatoes in water until done.
2. Drain the potatoes and mash them.
3. Pour the milk into a saucepan, add the chopped scallions and cook vigorously.
4. When cooked, sieve the scallions and set the milk aside.
5. Add the scallions to the potatoes and mix well.
6. Add as much of the scallion-infused milk as possible to make a ‘wet’ soft mixture.
7. Season with freshly ground pepper and salt.
8. Serve with a central well filled with melted butter.

Variations

With herb butter: Mash softened butter with fresh parsley, thyme, or chives before spooning it into the center well instead of plain melted butter.

Leek version: Substitute leeks for scallions—use the white and light green parts only, slice them thin, and cook them the same way in the milk for a milder, more delicate flavor.

With cream: Replace up to half the milk with heavy cream for a richer, more luxurious texture.

Garlic champ: Add 1–2 minced garlic cloves to the milk while heating with the scallions for a savory depth.

With sharp cheese: Stir in 2–3 tablespoons of grated sharp cheddar or gruyère into the mashed potatoes before adding the milk for tangy richness.

Tips for Success

Don’t oversalt the cooking water. Potatoes will absorb it, so use a light hand—you can always season more at the end with the pepper and optional salt.

Cook the milk vigorously. A gentle simmer won’t extract enough scallion flavor; let it bubble actively for 4–5 minutes so the milk turns pale green.

Sieve the scallions carefully. Press them gently against the sieve with the back of a spoon to extract as much infused milk as possible; you want both the tender scallion pieces and the flavorful liquid in the final dish.

Add milk gradually. Start with half the infused milk, then add more until the potatoes reach a soft, slightly loose consistency—it should hold a mound on the plate but not be stiff.

Serve immediately. Champ dries out quickly once plated, so bring it to the table hot and have the melted butter ready to drizzle into the center well.

Storage and Reheating

FAQ

Can I make champ ahead of time?

Yes, prepare it up to 2 hours before serving and hold it loosely covered at room temperature. Reheat gently on the stovetop with a little milk stirred in. Don’t refrigerate it before serving, as it will thicken and lose its silky texture.

What type of potatoes work best?

Use a floury or all-purpose variety such as Russets, Yukon Gold, or Irish potatoes. Avoid waxy potatoes like red or fingerlings, which don’t mash smoothly enough.

What if I don’t have scallions?

Leeks, chives, or even the green parts of regular onions will work, though scallions give the most authentic flavor. Chop them fine and cook them in the milk the same way.

Can I use a potato ricer instead of a fork?

A ricer gives a lighter, fluffier texture, which many prefer. Press the potatoes through the ricer directly into the pot, then proceed with mixing in the scallions and milk.