This authentic Irish twist on mashed potatoes is simple, affordable, and delicious, making it a top choice for everything from Sunday dinners to St. Patrick’s Day holiday meals.
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Irish Mashed Potatoes
There’s no food more closely associated with Irish cuisine than potatoes. That’s why those who love spuds know to look to the Emerald Isle for inspiration, including this authentic recipe known as champ potatoes. It’s similar but distinct from its better-known cousin, colcannon, and offers an ideal way to change up your everyday mashed potatoes with both freshness and indulgent richness.
Perfect For…
- St. Patrick’s Day
- Sunday roast dinners
- Comfort food cravings
- Holiday meals
- Family gatherings
- Make-ahead sides
The Difference: Champ vs. Colcannon
Champ:
- Northern Irish origin
- Uses green onions
- Lighter texture
- Simple ingredient list
Colcannon:
- Southern Irish tradition
- Uses cabbage or kale
- Heartier texture
- More complex flavor
Why this recipe works
There’s no need to sell most people on the benefits of mashed potatoes: creamy, fluffy texture, rich flavor, and versatile nature. However, this recipe improves them even further with the fresh punch of green onions or scallions, which provide a welcome contrast to the indulgent potatoes.
Why you’ll love this Irish champ recipe
Outside of the sensational flavor and texture, there’s a lot to love about this recipe for Irish champ potatoes. A serving can be on the table in just half an hour, the vast majority of which is hands-off time boiling the potatoes, allowing home cooks to focus on other parts of their meal. In addition, outside of kitchen standbys like salt, pepper, and butter, you’ll only need three ingredients, making it a perfect option for cooks on a budget or those looking for a quick side.
Ingredients needed
The most critical ingredient for making the most of your batch of Irish champ potatoes is the right potato. Russet potatoes are the best choice due to their ideal level of starchiness. However, if necessary, you can substitute Yukon gold or even red potatoes.
In addition, you’ll need:
- Heavy Cream
- Butter
- Salt
- Pepper
- Green Onions or Scallions
These humble ingredients are all it takes to create a delicious and authentic side dish. While health-minded cooks may be tempted to substitute margarine or other types of cream or milk, these rich options provide the best flavor and texture for the potatoes.
How to make Irish Champ Potatoes
Even beginner cooks will find the process of whipping up a batch of Irish champ potatoes to be quick and straightforward.
- Peel and cube the potatoes.
- Add them to a large pot with just enough cold water to cover; be careful not to waterlog them.
- Bring the water to a boil, then reduce the heat to medium.
- Simmer the potatoes until fork-tender, usually about 15 to 20 minutes.
- Drain the potatoes, then add them back to the pot or a bowl, along with the pre-warmed heavy cream, butter, salt, and pepper.
- Mash them by hand with a potato masher or using an electric mixer, being careful not to overmix.
- Stir in the sliced green onions.
- Transfer the potato mixture to a serving dish and top with a knob of butter.
All that’s left is to add a pat of butter to the top and serve it as it melts, adding even more buttery flavor and richness to the champ potatoes.
What to serve Irish Champ Potatoes with
Irish champ potatoes are an ideal companion for any of your favorite Irish dishes. Their rich starchiness pairs perfectly with any sort of stew or a Guinness pie, as well as the traditional sausage known as “bangers” or Irish bacon. Don’t forget another favorite, corned beef, which is also right at home next to a heaping serving of Irish champ potatoes.
However, champ potatoes are also versatile enough to accompany a variety of other main courses, from lamb chops, pork chops, and seafood to vegetarian options. The only limit is your imagination!
How to store leftovers
If you’ve got potatoes left over, it’s easy to store them for future meals. Allow them to cool to room temperature, then store them in the fridge in a sealed container. They’ll be good for up to five days. Generally, freezing isn’t recommended as it can harm the luscious texture of the potatoes when thawed.
What’s the best way to reheat them?
There are two straightforward ways to reheat these potatoes: the stove or the microwave.
For the stovetop, add your desired amount to a pan and heat over medium-low heat, stirring often until warmed through.
When using the microwave, place the potatoes in a microwave-safe container, then cook in short 15 to 30-second bursts, stirring in between, until warm.
Love potatoes? Check out these potato recipes!
- Buttery Mashed Potatoes
- Crockpot Cheesy Potatoes
- KFC Potato Wedges
- Leftover Mashed Potato Pancakes
- Parsley Potatoes
- Roasted Baby Potatoes
- Roasted Potatoes and Leeks
- Scalloped Potatoes without Cheese
- Shepherd’s Pie
- Starbucks Potato Chive Bake
More Irish Recipes
Check out more of my recipes for side dishes and the best recipes for spring on CopyKat!
Irish Champ Potatoes
Ingredients
- 2 pounds russet potatoes peeled and cut into large pieces
- 4 tablespoons heavy cream
- 5 tablespoons butter divided use
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup sliced green onions
Instructions
- Place the potatoes into a medium-sized pot. Add enough water to cover the potatoes and bring to a boil over high heat. Reduce the temperature to medium and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
- Drain the potatoes and return them to the pot. Add the heavy cream, 3 tablespoons of butter, salt, and pepper. Mash with a potato masher. Fold in the green onions.
- Transfer the potatoes to a serving dish. Make a well in the center and place the remaining 2 tablespoons of butter in the well. Serve once the butter has melted.
Video
Notes
- Choose Russet potatoes for fluffiest texture
- Don’t overwork the potatoes when mashing
- Warm the cream before adding
- Use real butter, never margarine
- Season generously
- Leave some texture – don’t over-mash
One of our favorite side dishes! I make this recipe often, and have shared it with friends and family. (Also, if you add shredded cheddar, it’s a great filling for homemade potato-cheese pierogies!)
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.
This is a great idea. I am going to try this very soon.
These are true Irish mashed potatoes and yes, these are better than Colcannon. The green onions make all the difference!!!!!
What’s not to love? Potatoes, butter, cream. Yum.
Another dish added to St Patrick’s day dinner 🙂
I hope you enjoy these!
Kinda drooling. I think I have to make these for my family dinner.
These were awesome. I think I prefer these to colcannon.