Champ – Irish Mashed Potatoes

If you love mashed potatoes, it’s time to step up your game!  Champ – Irish Mashed Potatoes aren’t just for St. Patrick’s Day.  This Irish potato recipe is simply basic mashed potatoes but we are adding sliced green onions for an amazing punch of flavor.
mashed potatoes with butter, cream, and green onions

Champ-Irish Mashed Potatoes

I know for St. Patrick’s day, we all love serving up our corned beef and cabbage. Sometimes we wonder what to serve it with. A lot of us serve up cabbage and potatoes, here is a new way to make those mashed potatoes. You might even wonder what type of potato makes the best mashed potato.

The better potato to use is a Russet, these can also be known as an Idaho baker. These potatoes produce light and fluffy mashed potatoes because of their moisture and their high starch content. You can use red potatoes or even the yellow ones, they will also make good mashed potatoes, but for the fluffiest mashed potatoes so with the Russets if you have a choice.

Colcannon vs Champ

Both Colcannon and Champ are traditional Irish potato dishes.  Champ is native to the Northern part of Ireland and made by blending scallions or green onions with creamy mashed potatoes.  It’s served hot with extra melted butter.  Colcannon, on the other hand, is traditionally made from mashed potatoes and cabbage, butter, salt, and pepper. Colcannon is sometimes made with kale instead of cabbage.

What to Serve with Champ

You don’t have to wait until St. Patrick’s Day to eat Champ.  You can serve it anytime or for any occasion.  These potatoes are often served with a type of meat like boiled ham or Irish bacon.  Or prepare lamb chops, a roast or even Baked Corned Beef!

Russet potatoes, butter, and sliced green onions to make champ, one of the best potato recipes around

How to make Champ – Irish Mashed Potatoes

Whether you are making Champ or Colcannon, the right potato is important.  I used Russet potatoes for this recipe.

Here’s what else you need:

  • Heavy Cream
  • Butter
  • Salt & Pepper
  • Green Onions or Scallions

First, you need to boil the potatoes, cut the potatoes into small pieces, and place them into a pot, add just enough water to cover the potatoes. Do this so potatoes do not become waterlogged.

a pot full of cut potatoes and just enough water to cover them

After the potatoes cooked until tender, you will want to mash them add butter and cream. I like to use a manual potato masher. The potatoes mash up tenderly, but they do not get gummy this way.  Once the potatoes are mashed up, I then sprinkle in the green onions, and add another small pat of butter, and serve up these delicious mashed potatoes.

a bowl of potatoes getting mashed with butter, cream, and salt

Notes

  • Russet potatoes are my first choice for this recipe.  But if you can’t find Russet potatoes, you can use Yukon Gold or even red potatoes for this recipe.
  • You can either mash the potatoes manually with a potato masher, or you can use an electric mixer. Do not blend the potatoes past once they have become smooth. Over blending may make for gummy mashed potatoes.
  • If you can help it, do not substitute the butter for margarine.  Butter may cost a little more, but the flavor is much better with butter.
  • I also recommend using heavy cream in this recipe for the creamiest mashed potatoes.  The flavor is rich, but it will also help those mashed potatoes reheat should you need to do that. I personally think these mashed potatoes would make some killer potato pancakes.

mashed potatoes with sliced green onions, irish mashed potatoes Champ – Irish Mashed Potatoes are a great way to serve potatoes. Just one additional ingredient turns these potatoes into Irish mashed potatoes.

Love potatoes? Check out these potato recipes

Buttery mashed potatoes
Roasted Potatoes and Leeks
Mini Hasselback Potatoes

What do you think about this Irish Potato recipe?  let us know in the comments below.  remember to sign up for our newsletter so you never miss a CopyCat Recipe!  And share your creations BY TAGGING ME ON INSTAGRAM!
mashed potatoes with butter, cream, and green onions

Champ - Irish Mashed Potatoes

You don't need to wait until St. Patrick's day to enjoy Champ. 
5 from 1 vote
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Course: Side Dish
Cuisine: Irish
Keyword: Champ ; Irish Mashed Potatoes, Mashed potatoes
Servings: 6
Calories: 208kcal

Ingredients

  • 2 pounds potatoes peeled and diced
  • 4 tablespoons heavy cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup sliced green onions
  • 2 tablespoons butter for serving

Instructions

  • Place potatoes into a medium-sized pot. Add enough water to cover the potatoes. Place the pot on the stove, turn the burner on high, once the potatoes boil turns down the temperature to medium. Cook the potatoes for 15 to 20 minutes or until the potatoes are tender when pierced with a fork. D
  • Drain potatoes and return to the pot. Add heavy cream, butter, salt, and pepper.
  • Add green onions, and stir them in with a spoon.
  • Place potatoes into a serving dish, make a well in the mashed potatoes. Add the butter to the well in the mashed potatoes. Serve once the butter has melted.

Video

Recipe Tips for the Cook

  • Russet potatoes are my first choice for this recipe.  But if you can't find Russet potatoes, you can use Yukon Gold or even red potatoes for this recipe.
  • You can either mash the potatoes manually with a potato masher, or you can use an electric mixer. Do not blend the potatoes past once they have become smooth. Over blending may make for gummy mashed potatoes. 
  • If you can help it, do not substitute the butter for margarine.  Butter may cost a little more, but the flavor is much better with butter.
  • I also recommend using heavy cream in this recipe for the creamiest mashed potatoes.  The flavor is rich, but it will also help those mashed potatoes reheat should you need to do that. I personally think these mashed potatoes would make some killer potato pancakes.

Nutrition

Calories: 208kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 490mg | Potassium: 647mg | Fiber: 3g | Sugar: 0g | Vitamin A: 495IU | Vitamin C: 18.3mg | Calcium: 58mg | Iron: 5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. bastisraul

    To reduce excess moisture, leave the pot on the burner that you have turned off, return boiled potatoes to the hot pot. The heat from the pot will pull out the extra water in the potatoes in about 3 min. Stir potatoes after 90 sec.

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