How to Make the Perfect Buttery Irish Champ
Irish · Easy · 35 min · 4 servings
Champ is one of the simplest and most beloved of all Irish potato dishes, consisting of fluffy mashed potatoes stirred through with milk-softened spring onions and finished with an almost obscene amount of golden butter. It is traditional to make a well in the center of each serving and fill it with butter so that each forkful can be dipped into the rich golden pool.
Why this recipe works
This Buttery Irish Champ recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 kg floury potatoes peeled and cut into chunks
- 8 stalks spring onions finely sliced
- 150 ml whole milk
- 100 g unsalted butter divided
- 1 tsp fine sea salt
- 0.5 tsp white pepper
Step by step instructions
Step 1: Boil the Potatoes
Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil over high heat and cook for 20 to 25 minutes until completely tender all the way through when tested with a sharp knife. Drain well and leave in the colander to steam dry for a couple of minutes.
Step 2: Warm the Milk and Onions
While the potatoes cook, place the sliced spring onions and milk together in a small saucepan over low heat. Warm gently for about 5 minutes until the milk is hot and the onions have softened and infused their flavor into the milk. Do not allow the milk to boil.
Step 3: Mash and Combine
Return the drained potatoes to the pot over very low heat. Mash thoroughly until completely smooth and free of lumps. Pour in the warm spring onion milk gradually, beating it into the potato until you achieve a light and fluffy consistency. Season well with salt and white pepper.
Step 4: Serve with Butter
Divide the champ between four warmed serving bowls. Make a well in the center of each portion using the back of a spoon and place a generous knob of the remaining butter into each well. Serve immediately while steaming hot so that the butter melts into a golden pool.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- spring onions → chives which give a more delicate onion flavor and a beautiful green color
- whole milk → double cream for an even richer and more indulgent version of champ
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-mashing the potatoes which breaks down the starch granules too much and creates a gluey, gummy texture
- Not warming the milk before adding it to the mashed potato, which cools the dish down and makes it harder to achieve a fluffy light consistency
Nutrition facts
Per serving: 340 calories, 6g protein, 40g carbs, 18g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →