Traditional Irish Champ
When it comes to simple, hearty comfort food, few dishes capture the spirit of Ireland quite like Traditional Irish Champ. This humble yet flavorful dish combines creamy mashed potatoes with fresh scallions and rich butter, creating a side that is deeply satisfying. Passed down through generations, champ reflects the heart of Irish home cooking: simple ingredients prepared with care.
Champ is a Irish recipe made with mashed potatoes, scallions, and creamy butter. If you need some comfort food you have found it.
WHAT IS THE HISTORY OF IRISH CHAMP?
Champ became popular in Ireland as a simple yet nutritious food that people could afford during the times of famine and political upheavals. The basic idea behind the champ was a simple and delicious dish that could be easily made using the ingredients that are available in all seasons.
Irish champ is traditionally served as a side dish alongside roasted or grilled meats.
It is delicious with ..
- Sausages
- Roast chicken
- Lamb
- Corned beef
The creamy potatoes also complement savory gravies and stews, making Champ a perfect partner for hearty meals.
INGREDIENTS…….(You probably have them in your kitchen right now!)
- Potatoes
- Scallions
- Milk
- Butter
Serve Irish Champ as a side dish to anything. It is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are eaten from “outside” to “inside,” dipping each bite into the butter.
You can keep leftover Irish Champ in a covered container for up to 5 days in the refrigerator. Or freeze portions in zippered bags for up to 2 months.
Whether served at a family dinner or as part of a festive meal, traditional Irish champ continues to bring people together—one creamy, comforting bite at a time.
Scroll on down for complete recipe and we wish you all a happy St. Patrick’s Day! 💚
Ingredients
- 4 pounds potatoes peeled and cubed ( Yukon Gold preferred)
- 8 ounces chopped scallions (green onions)
- 1 1/4 cups half and half
- 6 tbsps butter
- Salt and pepper
Instructions
- Cook the peeled, cubed potatoes in boiling salted water until tender.
- Use a handheld potato masher to mash the potatoes thoroughly.
- While the potatoes are cooking, simmer the milk and scallions together for about five minutes. Do not let the milk boil, keep it at a low simmer only.
- Add the hot milk and scallions, salt, pepper, and 4 tablespoons of the butter. Stir until the butter has melted and everything is well combined.
- Melt the remaining two tablespoons of butter. Keep it warm to use for serving.
- Serve the champ piled high on the plate with a well of melted butter in the center. Eat from the outside, dipping each spoonful into the well of melted butter.
- Adapted From Lana's Cooking.
- This post has been updated on March 5, 2026.