📝 About This Recipe
A cornerstone of Irish farmhouse cooking, Champ is the ultimate comfort food, featuring creamy mashed potatoes folded with emerald-green scallions simmered in milk. This Saint Patrick's Day classic is defined by its velvety texture and the iconic 'well' of golden melted butter in the center, perfect for dipping each forkful. It’s a simple yet profound celebration of the humble potato, elevated by the sharp, fresh bite of spring onions.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold or Russet Potatoes (peeled and cut into even 2-inch chunks)
- 1 tablespoon Sea Salt (for the boiling water)
The Scallion Infusion
- 2 bunches Scallions (Spring Onions) (about 12-16 stalks, finely sliced (whites and greens))
- 1.25 cups Whole Milk (full fat is essential for creaminess)
- 1/4 cup Heavy Cream (optional, for extra indulgence)
The Finishing Touches
- 6 tablespoons Unsalted Irish Butter (cubed and kept at room temperature)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground White Pepper (white pepper keeps the mash looking pristine)
- 2 tablespoons Extra Butter (melted, for the serving well)
- 1 tablespoon Fresh Chives (finely chopped 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 2 inches. Add the tablespoon of sea salt.
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2
Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender and fall apart easily when pierced with a fork.
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3
While the potatoes are simmering, prepare the scallion milk. In a small saucepan, combine the milk, heavy cream, and the finely sliced scallions.
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4
Heat the milk mixture over medium-low heat until it just reaches a gentle simmer. Do not let it boil vigorously. Let it steep for 5-7 minutes to soften the scallions and infuse the milk with flavor.
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5
Once the potatoes are cooked, drain them thoroughly in a colander. Return the drained potatoes to the hot pot.
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6
Place the pot back over the lowest heat setting for 1-2 minutes, shaking gently. This 'dries' the potatoes by evaporating excess moisture, ensuring a fluffier mash.
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7
Using a potato ricer or a sturdy masher, crush the potatoes until no lumps remain. For the smoothest texture, a ricer is highly recommended.
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8
Add the 6 tablespoons of cubed butter to the hot potatoes and stir until completely melted and incorporated.
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9
Slowly pour in the warm scallion and milk mixture, including all the bits of onion. Use a wooden spoon to beat the liquid into the potatoes until the mixture is light and creamy.
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10
Season with kosher salt and white pepper. Taste and adjust seasoning if necessary; potatoes need a surprising amount of salt to shine.
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11
Transfer the Champ to a warm serving bowl. Use the back of a spoon to create a deep circular 'well' or crater in the center of the potatoes.
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12
Pour the remaining 2 tablespoons of melted butter into the well and garnish the edges with fresh chives.
💡 Chef's Tips
Use starchy potatoes like Russets or Yukon Golds for the fluffiest texture; waxy potatoes will turn gummy. Always start your potatoes in cold water to ensure they cook evenly from the center to the outside. Don't skimp on the scallions; they should be visible in every single bite of the dish. If you prefer a more subtle onion flavor, only simmer the white parts of the scallions and fold the green parts in at the very end. Use high-quality grass-fed Irish butter (like Kerrygold) for the most authentic and rich flavor profile.
🍽️ Serving Suggestions
Serve alongside a traditional Irish Lamb Stew for a hearty, warming meal. Pair with pan-seared sausages (bangers) and a rich onion gravy. Excellent as a side for roasted chicken or a Saint Patrick's Day corned beef brisket. Enjoy with a cold pint of Guinness or a crisp Irish cider to balance the richness. Leftovers make incredible potato cakes the next morning—just pan-fry until crispy!