Champ (Irish Mashed Potato with Scallion)

PIn it

Introduction

Champ is a classic Irish comfort dish—mashed potatoes enriched with scallion-infused milk and a well of melted butter in the center. It takes about 30 minutes from start to finish and works as a satisfying side to roasted meat or fish, or as a light main with a fried egg on top.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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 fresh herbs: Stir in chopped fresh parsley or chives alongside the scallions for a more herbaceous flavor without changing the cooking method.

Creamier texture: Replace half the milk with heavy cream to make the champ richer and more luxurious, especially good if serving as a main course.

Garlic version: Add 2–3 minced garlic cloves to the milk at the same time as the scallions to introduce a savory depth that complements roasted vegetables.

Cheese finish: Fold in 2 oz grated sharp cheddar or Gruyère after adding the scallion-infused milk for a more substantial dish.

Celery root swap: Replace half the potatoes with peeled, chopped celery root for a lighter, slightly earthier take that still works with the butter well.

Tips for Success

Don’t skip the sieve: Pressing the cooked scallions through a fine sieve keeps their flavor in the milk while removing any tough white pieces, giving you a silkier final texture.

Keep the milk warm: If you let the scallion-infused milk cool completely before adding it, the potatoes will become gluey. Add it while it’s still hot or at least warm.

Mash while potatoes are hot: Warm potatoes mash more easily and absorb the milk better than cool ones, so don’t let them sit after draining.

Make the well just before serving: Pile the champ onto a plate and use the back of a spoon to press a shallow indent in the center, then pour the melted butter into it just as you bring it to the table—it looks better and the butter stays warm.

Taste before final seasoning: Salt the water when boiling potatoes, but hold back on final salt until after you’ve added the milk and scallions, which contribute their own flavor.

Storage and Reheating

FAQ

Can I make champ ahead of time?

You can boil and peel the potatoes up to 4 hours ahead, but mashing and mixing should happen just before serving or within 30 minutes of cooking, as the mixture hardens as it cools.

What if I don’t have scallions?

Leeks work well as a substitute—use the white and light green parts, cleaned thoroughly, chopped, and cooked the same way. The flavor will be slightly milder and sweeter.

How do I know when the potatoes are done boiling?

Pierce a chunk with a fork or knife; if it slides off easily with no resistance, they’re ready. Overcooked potatoes make watery champ, so drain them as soon as they’re tender.

Can I use a potato ricer instead of mashing by hand?

Yes. A ricer produces a lighter, fluffier texture and is faster. Push the hot potatoes through the ricer, then proceed with adding the scallion-infused milk and seasoning as directed.