Easy Traditional Irish Champ

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 03/6/24
Tested by
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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings

The Irish love potatoes and there are numerous traditional recipes utilizing the spuds. Champ, like colcannon, can be a great way of using up potatoes either fresh or leftover. This Irish champ recipe shows just how easy it is to make from scratch, even if you don't have leftover cooked potatoes lying around.

Champ was originally made with stinging nettles instead of green onions, but over the years the onions have become standard. The scallions add a nice flavor to the dish, and the greens decorate the top. Floury potatoes like russets are best for this dish—avoid waxy potatoes like Yukon golds and red potatoes—for the best possible texture. If you're using leftover cooked potatoes, simply heat them with the butter and milk, and mash.

Champ is a great side dish that can be served as is or treated like bubble and squeak—with a runny fried egg on top. Serve alongside roast beef, sausages or bacon, or other vegetables like cabbage. A little gravy on the side is a nice touch.

Easy Traditional Irish Champ in a bowl

The Spruce Eats / Julia Hartbeck
What You'll Need to Make This Irish Champ Recipe
A Nice Big Pot
A Great Potato Peeler
A Handy Dandy Potato Masher
Easy Traditional Irish Champ

"Buttery and creamy, with a nice sharp bite from the green onion. These potatoes are truly delightful and live up to the title of 'easy.'" —Melissa Gray

A Note From Our Recipe Tester

Ingredients

  • 5 small russet potatoes, about 22 ounces/675 grams, peeled and quartered

  • Fine salt, as needed

  • 2 medium green onions

  • 2 to 3 ounces/50 to 75 milliliters milk

  • 1/4 cup/55 grams salted butter

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Easy Traditional Irish Champ ingredients gathered

    The Spruce Eats / Julia Hartbeck

  2. Bring a large pot of well-salted water to a rolling boil. Simmer the potatoes until cooked through, about 20 minutes. Test the potatoes by piercing them with the tip of a sharp knife. The potato should be soft in the middle.

    Cut-up potatoes in a pot of salted water

    The Spruce Eats / Julia Hartbeck

  3. Finely chop the white parts of the green onions and thinly slice the green parts. Keep the parts separate and set aside.

    White and green parts of green onions chopped, on a cutting board

    The Spruce Eats / Julia Hartbeck

  4. Drain the potatoes in a colander. Add the milk and butter to the empty pot and heat on low until the butter is melted.

    Butter melting in a large stockpot with drained cooked potatoes nearby

    The Spruce Eats / Julia Hartbeck

  5. Add the potatoes back to the pot and mash with a potato masher or a fork until smooth and creamy. Be careful of over-mashing, as the potatoes can end up gluey.

    Mashed potatoes in a large pot with butter

    The Spruce Eats / Julia Hartbeck

  6. Add the white part of the onion and mix well. Season to taste with salt and pepper.

    Mashed potatoes with scallions, salt, and pepper

    The Spruce Eats / Julia Hartbeck

  7. Serve immediately, garnished with the reserved sliced green onions.

    Easy Traditional Irish Champ in a bowl

    The Spruce Eats / Julia Hartbeck

Tips

  • Begin testing potato doneness early so they don't overcook.
  • Start by adding 1/4 cup milk to the potatoes. If they feel too dry, add the remaining milk.
  • Be sure your prep work is done since the recipe moves fast once the potatoes are cooked.

Feeling Adventurous? Try This:

Champ is a simple and delicious dish all on its own, but it can be embellished if you like:

  • Fold in sautéed kale, cabbage, or sautéed, sliced leeks after mashing for a dish similar to colcannon.
  • Add peeled, roasted garlic to the potatoes, butter, and milk and mash together.
  • Add a sprinkle of cooked, crumbled bacon just before serving.
  • Swap half of the potatoes for rutabagas, turnips, or sweet potatoes.
  • Put a fried egg on top. Some like to mix the egg in with the potatoes after putting it on their plate.
Nutrition Facts (per serving)
267 Calories
12g Fat
35g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 267
% Daily Value*
Total Fat 12g 16%
Saturated Fat 8g 38%
Cholesterol 32mg 11%
Sodium 3613mg 157%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 5g
Vitamin C 14mg 72%
Calcium 68mg 5%
Iron 2mg 10%
Potassium 917mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)