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."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by HotPepperRosemaryJe photo by HotPepperRosemaryJe
Ready In:


  • 2 large onions, finely sliced
  • 100 g butter
  • 1 tablespoon vegetable oil
  • 8 large potatoes (Irish or King Edward are best)
  • salt & freshly ground black pepper
  • 100 g spring onions
  • 225 ml milk


  • Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
  • When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
  • Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
  • In 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.
  • If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
  • Drain and mash.
  • Meanwhile, trim and slice the spring onions, including all the dark green bits.
  • Place in a pan with the milk and simmer until tender.
  • Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
  • Season with salt and pepper.
  • Melt the remaining butter.
  • Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
  • Top with the onions.
  • Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.

Questions & Replies

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  1. I love caramelized onion in my mash potatoes but really enjoyed the addition of the spring onion especially cooked in the milk and then using the warm milk in the mash. I scaled back as a half recipe and there was plenty for 3 of us and we all enjoyed very much. Thank you Sackville, made for Name that Ingredient tag game.
  2. Wonderful mashed potatoes! We really loved the browned onions...they really added a nice flavor and texture! I used chives as I didn't have any green onions. We really loved this recipe! I made this for Farm Women Cooking with Andi of Long Meadow Farm. Thank you! Jelly :)
  3. Good comfort food! I really enjoyed this version of champ and it was also popular with my toddler which is always appreciated.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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