1/3 Photos of Irish Mashed Potatoes
In Ireland, this dish is known as Champ. It has many variations -- you might try it with cabbage, soft garlic, leeks, parsley, chives, peas or even dulse -- but it is always served with melted butter. The best fun is dipping your potatoes into the melted butter.
My Private Note
Units: US | Metric
- 1Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
- 2When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
- 3Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
- 4In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.
- 5If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
- 6Drain and mash.
- 7Meanwhile, trim and slice the spring onions, including all the dark green bits.
- 8Place in a pan with the milk and simmer until tender.
- 9Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
- 10Season with salt and pepper.
- 11Melt the remaining butter.
- 12Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
- 13Top with the onions.
- 14Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.
Browse Our Top Potato Recipes
Nutritional Facts for Irish Mashed Potatoes
Serving Size: 1 (921 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 851.1
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 14.6 g
- Cholesterol 61.1 mg
- Sodium 220.5 mg
- Total Carbohydrate 140.9 g
- Dietary Fiber 17.9 g
- Sugars 9.5 g
- Protein 18.0 g