This is a classic, traditional Irish Champ recipe. These are also known as Green Onion Mashed Potatoes.
What is Champ?
Champ is a very simple Irish side dish combining mashed potatoes with scallions, butter and milk or cream.
It is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from “outside” to “inside,” dipping each bite into the butter. I’m going to have to try that!
If you cook the potatoes just right, you’ll end up with some pretty delicious Champ Potatoes that are full of butter and cream. I like to add a pretty generous sprinkle of Kosher salt to mine, and a little bit of freshly ground pepper too.
Champ (Green Onion Mashed Potatoes)
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- ½ cup whipping cream
- ¼ cup (½ stick) salted butter
- 1 cup (1 to 2 bunches ) sliced green onions
- salt and pepper, to taste
- Cook the potatoes in a pot of boiling, salted water until very tender, about 15 minutes.
- Meanwhile, bring the cream and butter to simmer in a heavy, small saucepan over medium heat, stirring often. Mix in the green onions. Remove from heat. Cover and let steep while the potatoes cook.
- Drain the potatoes thoroughly. Return the potatoes to the same pot and mash. Add the cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
- Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter.