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Mastering the Classic Irish Champ Recipe

Irish champ is a traditional and delectable side dish that has won the hearts of many with its creamy and flavorful taste. If you’re an enthusiast or hobbyist looking to master this beloved dish, you’ve come to the right place. Follow along as we unravel the secrets of choosing the perfect ingredients, understanding the importance of proper preparation, and showcasing the classic Irish side dishes that can complement your Irish champ to create a scrumptious Irish-themed meal.

Understanding Irish Champ Ingredients

Irish Champ is a flavorful and comforting side dish that hails from Ireland. It’s a delicious combination of creamy mashed potatoes, green onions (also known as scallions), melted butter, and warm milk. Learning how to make this traditional recipe at home is simple, and it’s the perfect accompaniment to any meal. In this guide, we’ll explore the key ingredients needed for an Irish champ recipe and provide step-by-step instructions on how to prepare this tasty dish.Ingredients:

– 2 lbs (about 4 cups) of starchy potatoes (Russet or Yukon Gold potatoes are ideal)
– 1 cup of milk (whole milk is recommended for a richer and creamier result)
– 1/2 cup (1 stick) of unsalted butter, plus extra for serving
– 1 cup of finely chopped green onions (both the green and white parts)
– Salt and pepper to tasteInstructions:

1. Prepare the potatoes: Start by thoroughly washing and peeling the potatoes. Cut them into equal-sized pieces and place them in a large pot filled with cold water. Add a generous pinch of salt to the pot.

2. Boil the potatoes: Place the pot over medium-high heat and bring the water to a boil. Continue boiling the potatoes until they’re soft and easily pierced with a fork (about 20-25 minutes).

3. Warm the milk and butter: While the potatoes are boiling, pour the milk into a small saucepan and add the butter. Heat the mixture over low heat until the butter has melted and the milk is warm. Be careful not to let the milk boil or scald.

4. Prepare the green onions: Finely chop the green onions, including both the green and white parts. Set them aside.

5. Mash the potatoes: Once the potatoes are cooked, drain them in a colander and return them to the pot. Use a potato masher or a fork to mash the potatoes until they’re smooth and creamy.

6. Mix in the milk mixture and green onions: Gradually pour the warm milk and butter mixture into the mashed potatoes, stirring well to incorporate the liquid. The potatoes should become creamy and smooth. Next, stir in the chopped green onions, making sure they’re evenly distributed throughout the potatoes.

7. Season and serve: Taste the champ and season it with salt and pepper as needed. Transfer the Irish champ to a serving dish and create a small well in the center. Place a knob of butter in the well, allowing it to melt and create a delicious pool for dipping. Serve the Irish champ immediately, alongside your favorite main dish. Enjoy!

A picture of the ingredients needed to make Irish champ - potatoes, milk, butter, green onions, salt, and pepper.

Selecting the Best Potatoes

Choose the Right Potato Variety

For a creamy and flavorful Irish champ, choose a starchy and fluffy potato variety. Russet potatoes or Yukon Gold potatoes are the best options for this recipe, as they mash well and absorb flavors excellently.

Examine the Potatoes

  • Firm texture: The potatoes should be firm to touch, without any soft or mushy spots.
  • Smooth skin: The skin should be smooth and free of deep scars or cuts.
  • No green spots: Avoid choosing potatoes with green spots, as they contain a higher level of solanine, which is toxic when consumed in large quantities. A small green area can be cut off, but discard potatoes that are mostly green.

Check Freshness

Potatoes tend to lose their freshness and quality over time. Check the “best before” or ‘sell by’ date on the package to ensure they are still suitable for consumption. When purchasing loose potatoes, feel their texture and observe their appearance to assess freshness.

Purchase the Right Quantity

Estimate how many potatoes you need for your Irish champ recipe. As a general rule, 2 pounds of potatoes will serve approximately 4 to 6 people. Purchase only the amount you need to avoid storing them for an extended period.

Proper Storage

Store your selected potatoes in a cool, dark, and well-ventilated place, such as a pantry or cupboard. Ideal storage temperatures are between 45°F and 50°F. Do not refrigerate potatoes, as this will cause the starch to turn into sugar, affecting the taste and texture. Additionally, do not store potatoes near onions or other vegetables that emit gases, as it may lead to premature spoilage.

Use Within Two Weeks

For the best quality, use your potatoes for the Irish champ recipe within two weeks of purchase. Ensure they are still firm and fresh, without visible sprouts (eyes) or excessive soft spots, before using them in your recipe.

An image of several Russet and Yukon Gold potatoes sitting next to each other on a wicker basket to illustrate the variety of potatoes that are suitable for making Irish champ.

Preparing the Green Onions

1. Choose fresh green onions: When selecting green onions at the grocery store, look for ones with bright green tops and firm white bulbs. Avoid those with wilted or slimy tops, as they may be past their prime.

2. Rinse the green onions: Begin by thoroughly rinsing the green onions under cool, running water to remove any dirt or debris. You may need to use your fingers to gently brush away any stubborn dirt.

3. Remove wilted or damaged leaves: As you wash the green onions, remove any wilted, yellowed, or damaged leaves by simply peeling them away from the main stem.

4. Trim the ends: On a clean cutting board, use a sharp knife to trim off the root end of the white bulb section as well as any rough tips from the dark green portion of the tops. You can discard these parts, as they are not needed for the recipe.

5. Chop green onions: For Irish champ recipes, you generally want to use both the white and the green parts of the green onions. First, slice the white portion into thin rounds, around 1/8 to 1/4 inch thickness. These will provide a more pronounced onion flavor. Next, chop the green portion into wider pieces, around 1/2 inch in size. These provide a more subtle onion flavor and a nice burst of color.

6. Combine and give a final rinse: After chopping, place the chopped green onions in a fine-mesh strainer and give them a final rinse under cold water to wash away any remaining dirt. Shake off any excess water and transfer the green onions to paper towels or a clean dishcloth to remove moisture.

7. Use or store the prepared green onions: Now that your green onions are washed, trimmed, and chopped, you can use them in your Irish champ recipe, following other steps and ingredients. If you are not planning to use them immediately, store the prepared green onions in an airtight container in the refrigerator for up to one week.

A bunch of green onions being washed, trimmed and chopped for an Irish champ recipe.

Cooking the Potatoes


  • 2 pounds Russet or Yukon Gold potatoes (approx. 4-6 medium-sized potatoes)
  • 6-8 green onions/scallions, finely chopped
  • 1 cup milk
  • 1/2 cup butter (1 stick), divided
  • Salt and pepper, to taste


  1. Wash and peel the potatoes:
       Begin by washing the potatoes thoroughly under cold running water to remove any dirt. Using a vegetable peeler or a sharp paring knife, carefully peel the potatoes. To ensure a smooth and fluffy texture, make sure to remove all the skin and any eyes or imperfections.
  2. Cut and rinse the potatoes:
       Cut the peeled potatoes into equal-sized pieces, about 1-1.5 inches thick. This will help them cook evenly. Rinse the potatoes quickly under cold water once more to remove any excess starch.
  3. Boil the potatoes:
       Place the potatoes in a large pot and cover them with cold water, ensuring that the water level is about one inch above the potatoes. Add a generous pinch of salt to the water. Place the pot on the stove over high heat and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer. Cook the potatoes for approximately 15-20 minutes, or until they are fork-tender. Test the potatoes by poke them with a fork; they should be soft but still hold their shape.
  4. Prepare the green onion mixture:
       While the potatoes are boiling, prepare the green onions. Finely chop the green onions and set aside. In a small saucepan, combine the milk and half of the butter (1/4 cup). Heat the milk mixture over low heat until the butter is melted and the milk is warm. Add the chopped green onions and cook for an additional 2-3 minutes, stirring occasionally.
  5. Drain and mash the potatoes:
       Once the potatoes are cooked through, carefully drain the water using a colander. Allow the potatoes to sit in the colander for a minute to steam dry. This will help to achieve a fluffier texture. Transfer the potatoes back to the pot or a large mixing bowl. Using a potato masher or a fork, begin to mash the potatoes.
  6. Combine the potatoes and green onion mixture:
       Slowly pour the warm green onion mixture into the mashed potatoes, continuously stirring to thoroughly combine the ingredients. Stop occasionally to taste and adjust the seasoning (salt and pepper) as needed.
  7. Add remaining butter and serve:
       Finally, add the remaining 1/4 cup of butter to the potato mixture and stir until the butter is melted and fully incorporated. Serve the Irish champ immediately while it is still warm. Enjoy your smooth, fluffy, and flavorful Irish champ!

A plate of creamy mashed potatoes with green onions.

Heating and Infusing the Milk


  • 1 cup of whole milk
  • 1 bunch of green onions (also known as scallions or spring onions)
  • Salt and pepper to taste


  1. Begin by preparing the green onions. Rinse them thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.
  2. Using a sharp knife, trim off the root ends and any damaged or wilted green leaves. Finely slice the green onions, both the white and green parts, into thin rounds.
  3. In a small saucepan, pour in 1 cup of whole milk. Add the sliced green onions to the milk, making sure they are fully submerged.
  4. Place the saucepan on the stovetop over low heat. You want to gently heat the milk and green onions, without boiling or scorching the milk. If you have a cooking thermometer, you can use it to monitor the temperature, aiming to keep it around 180°F.
  5. Stir the mixture occasionally to prevent it from sticking to the bottom of the saucepan or forming a skin on top. Keep an eye on the milk, as it can easily overheat or boil over if left unattended.
  6. Heat the milk and green onions for about 10-15 minutes or until the milk is infused with the flavor of the green onions. You should be able to smell the fragrance of the onions in the warm milk.
  7. Once the milk is infused, remove the saucepan from the heat and let it sit for a few minutes to further infuse the flavors. Season the milk with a pinch of salt and freshly ground black pepper, according to your taste preferences.
  8. After allowing the milk to sit for a few minutes, strain the mixture through a fine-mesh sieve into a bowl or measuring cup, discarding the solids. The infused milk is now ready to be incorporated into your Irish champ.

Follow the remaining steps in your Irish champ recipe to mix the infused milk with your prepared mashed potatoes, along with any additional ingredients or seasonings as desired, to create a deliciously creamy and flavorful side dish. Enjoy!

An image of a bunch of green onions with thin round slices of it next to it.

Combining Ingredients and Serving

Irish champ is a traditional Irish dish made with mashed potatoes, infused milk, and butter. It’s a delicious and simple recipe perfect for enthusiasts or hobbyists who want to learn how to prepare a delightful and satisfying meal. Follow these step-by-step instructions to learn how to properly combine the mashed potatoes, infused milk, and butter for the perfect consistency and presentation of your Irish champ.Ingredients:

  • 2 lbs of potatoes, peeled and cubed
  • 1 cup of whole milk
  • 4-6 scallions (green onions), finely chopped
  • 1/2 cup of unsalted butter, divided into small cubes
  • Salt and pepper, to taste


  1. Boil the Potatoes: In a large pot, add the peeled and cubed potatoes, and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
  2. Infuse the Milk: While the potatoes are boiling, add the whole milk and chopped scallions in a small saucepan. Heat it over low heat for 10-15 minutes, allowing the milk to absorb the flavor of the scallions. Be careful not to let the milk boil.
  3. Drain and Mash the Potatoes: Once the potatoes are fork-tender, drain the water and return them to the pot. With a potato masher or fork, begin mashing the potatoes until they are smooth, with no lumps remaining. It’s essential to have a smooth texture before adding other ingredients.
  4. Add Butter and Season: Add half of the butter cubes to the mashed potatoes, and mix well until fully melted and combined. The butter helps to create a rich and creamy texture. Season the potatoes with salt and pepper to taste.
  5. Gradually Add the Infused Milk: Slowly pour the infused milk into the mashed potatoes, stirring continually until you achieve your desired consistency. Make sure to add the milk gradually, as adding too much at once can result in a loose or runny texture.
  6. Taste and Adjust: Give your Irish champ a taste test, and adjust the seasoning or consistency as needed. If your potatoes are too thick, add a bit more infused milk. Conversely, if they are too thin, let them cook for a few minutes over low heat to help them thicken up.
  7. Serve and Enjoy: Spoon your Irish champ onto plates or a serving bowl. Top with the remaining butter cubes, allowing them to melt on top of the dish. Optionally, you can garnish the dish with some chopped scallions for an added pop of color and flavor.

Imagine a bowl of mashed potatoes with butter on top, garnished with chopped scallions

Traditional Irish Side Dishes



  • 1 pound (about 4 cups) russet potatoes, peeled and cubed
  • 4 cups chopped kale or cabbage
  • 1/2 cup milk or cream
  • 1/4 cup unsalted butter
  • 2 leeks or green onions, sliced thinly
  • Salt and pepper, to taste


  1. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes. Drain and set aside.
  2. In a separate pot, blanch the kale or cabbage in boiling water for 2-3 minutes, then drain and set aside.
  3. In a small saucepan, heat the milk or cream and butter over low heat until the butter is melted. Add the leeks or green onions and cook for 3-4 minutes until soft. Remove from heat.
  4. Mash the cooked potatoes in a large bowl until smooth. Stir in the cooked kale or cabbage, and the warm milk mixture. Season with salt and pepper to taste. Mix well and serve alongside your Irish champ.

Irish Soda Bread


  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 3/4 cups buttermilk


  1. Preheat your oven to 425°F (220°C). Grease a large baking sheet.
  2. In a large mixing bowl, combine the flour, salt, baking soda, and sugar. Gradually add the buttermilk while stirring until a soft dough forms.
  3. Turn the dough out onto a floured surface and knead gently for about 30 seconds. Form the dough into a round shape and place it on the prepared baking sheet.
  4. Use a sharp knife to score a deep “X” across the top of the dough. Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  5. Remove from the oven and allow to cool on a wire rack before slicing. Enjoy your Irish soda bread with butter and a side of Irish champ.

Glazed Carrots with Irish Whiskey


  • 1 pound carrots, peeled and sliced
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/4 cup Irish whiskey
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Steam or boil the carrots in salted water until fork-tender but still firm, about 5-7 minutes. Drain and set aside.
  2. In a large sauté pan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
  3. Stir in the whiskey and allow the mixture to bubble gently for about 2 minutes.
  4. Add the cooked carrots to the pan and toss to coat in the whiskey glaze. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until the carrots are heated through and nicely glazed.
  5. Remove from heat and transfer to a serving dish. Garnish with chopped parsley and serve alongside your Irish champ.

This image shows three traditional Irish side dishes: Colcannon, Irish Soda Bread, and Glazed Carrots with Irish Whiskey.

Now that you’ve learned all the essentials of preparing an authentic Irish champ, it’s time to roll up your sleeves and get to work in your kitchen. Embrace the process as you choose the best ingredients, patiently prepare each element, and bring them together for a heartwarming Irish feast. Gather your friends and family around the table, and let them savor the delightful taste of your delectable Irish champ, paired with other classic side dishes for an unforgettable Irish culinary experience.

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