Even if you're not of Irish decent, this recipe for Irish Champ made with russet potatoes, scallions, butter and milk is tasty and simple to make. 
According to Wikipedia, Champ is an Irish dish made by combining mashed potatoes with chopped scallions, butter and milk. In some areas it's also called "poundies".
I wanted to make a new recipe to share for St. Patrick's Day, like I do every year, but haven't had much time to focus on cooking many new recipes lately. I was making a pork loin for Sunday dinner one day and decided that this recipe for Irish Champ would go perfectly.
Many of you know that I tend to use scallions; also known as Spring or green onions, a lot in my cooking. One of the reasons is that I can't tolerate a lot of onions in my diet, yet love the flavor.
Scallions give you that hint of onion without causing abdominal distress so I get the best of both worlds.
So when I saw this recipe for Irish Champ that is basically mashed potatoes with the addition of scallions, I jumped at the chance to make them.
These potatoes were rich and creamy and I can't wait to make them again.
How do you make Irish Champ?
For this recipe you'll need Russet potatoes, scallions, milk, butter, salt and pepper. Peel the skins from the potatoes and cut into even cubes. Place the potatoes in a large pot.
Fill the pot with cold water so it covers the potatoes. Bring the pot to a boil on top of the stove and cook until the potatoes are fork tender; approximately 20 minutes.
Drain the water from the potatoes and place the potatoes back in the pot. Add the scallions, milk and butter and mash using a hand masher or an electric mixer. Season with salt and pepper and garnish with some chopped scallions.
My family really liked these Irish Champ Mashed Potatoes and they would make a tasty side dish to any main entree all year long.
I used russet potatoes for this recipe and peeled the skins first; though I'm partial to red skin potatoes lately and will definitely try them the next time I make these. ~Enjoy!
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Irish Champ {Mashed Potatoes}
Ingredients
- 5 pounds russet potatoes
- ¼ cup chopped scallions
- ¼ cup milk
- 4 tablespoons butter
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Peel the skins from the potatoes and cut into even cubes. Place the potatoes in a large pot. Fill the pot with cold water so it covers the potatoes.
- Bring the pot to a boil on top of the stove and cook until the potatoes are fork tender; approximately 20 minutes.
- Drain the water from the potatoes and place the potatoes back in the pot.
- Add the scallions, milk and butter and mash using a hand masher or an electric mixer. Season with salt and pepper and garnish with some chopped scallions.
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Alison says
I love champ. I remember confusing people when I moved from N. Ireland to England and asked for scallions. I had no idea they were called Spring onions here. Your version looks lovely
Carrie's Experimental Kitchen says
I still call them scallions!lol I hope you enjoy the recipe Alison!