📝 About This Recipe
Hailing from the lush emerald fields of Ireland, Champ is the ultimate comfort food that elevates the humble potato into something truly extraordinary. This classic dish features buttery, cloud-like mashed potatoes folded with tender green onions that have been gently poached in whole milk. It is a soulful, rustic side dish that celebrates simple, high-quality ingredients and the warmth of a traditional Irish kitchen.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet or Yukon Gold potatoes (peeled and cut into uniform 2-inch chunks)
- 1 tablespoon Sea salt (for the boiling water)
The Allium Infusion
- 8-10 stalks Green onions (scallions) (finely sliced, both white and green parts)
- 1 cup Whole milk (full fat is essential for creaminess)
- 1/4 cup Heavy cream (for added luxury)
The Finishing Touches
- 6 tablespoons Unsalted Irish butter (at room temperature; plus extra for the 'well')
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 1 tablespoon Fresh chives (finely snipped for garnish)
👨🍳 Instructions
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1
Place the peeled and chopped potatoes into a large pot and cover with cold water by at least an inch. Adding them to cold water ensures even cooking from the outside in.
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2
Add the tablespoon of sea salt to the water and bring to a vigorous boil over high heat.
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3
Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender and beginning to break at the edges.
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4
While the potatoes are simmering, prepare the infusion. In a small saucepan, combine the milk, heavy cream, and the sliced green onions.
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5
Heat the milk mixture over medium-low heat until it just reaches a simmer. Do not let it boil over. Turn off the heat and let the onions steep in the warm milk for 10 minutes to soften their bite.
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6
Drain the cooked potatoes thoroughly in a colander. Return them to the hot pot and place it back on the warm burner (turned off) for 1-2 minutes to steam-dry. This removes excess moisture for a fluffier mash.
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7
Using a potato ricer or a sturdy masher, crush the potatoes until no large lumps remain. For the smoothest texture, a ricer is highly recommended.
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8
Add the 6 tablespoons of room-temperature butter to the potatoes and stir gently until melted and incorporated.
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9
Gradually pour in the warm milk and green onion mixture. Use a wooden spoon to fold the liquid into the potatoes until the texture is creamy and uniform.
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10
Season with kosher salt and freshly cracked black pepper. Taste and adjust seasoning as necessary; potatoes require a generous hand with salt.
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11
Transfer the Champ to a warmed serving bowl. Use the back of a spoon to create a deep well in the center of the potatoes.
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12
Place an extra knob of butter in the well, allowing it to melt into a golden pool. Garnish with fresh chives and serve immediately.
💡 Chef's Tips
Use starchy potatoes like Russets for fluffiness or Yukon Golds for a buttery, dense flavor. Never over-process the potatoes in a blender or food processor, as this releases too much starch and makes them gluey. Always heat your milk and butter before adding them to the potatoes to keep the dish hot and the texture silky. If the green onions are very sharp, sauté them in a little butter for 2 minutes before adding the milk to mellow the flavor. For an authentic touch, use high-fat European-style or Irish butter (like Kerrygold) for a richer yellow color and better taste.
🍽️ Serving Suggestions
Serve alongside a traditional Irish Lamb Stew for a hearty, warming winter meal. Pair with pan-seared sausages and onion gravy for a gourmet 'Bangers and Mash' experience. Excellent as a bed for roasted salmon or white fish, where the butter pool acts as a built-in sauce. Enjoy with a glass of dry Irish stout or a crisp hard cider to cut through the richness. Perfect as a side for a Sunday roast chicken with honey-glazed carrots.