How to Make Champ: A Creamy Irish Mashed Potato Classic

 

If you're looking for a comforting, creamy and flavourful side dish, look no further than champ. This traditional Irish recipe combines mashed potatoes with spring onions, butter and milk — simple, humble ingredients that come together beautifully. Champ is often served alongside sausages, bacon, or grilled meats, and it's an ideal way to jazz up your mash with a delicious Irish twist.

--- published by foodie Parmod.

📌 What Is Champ?

Champ is a traditional Irish mashed potato dish made with floury potatoes, milk, butter, and spring onions (also known as scallions). It’s similar to colcannon, another Irish dish made with kale or cabbage, but champ focuses purely on the onions for a fresh and mild flavour.

Champ has been enjoyed for centuries across Northern Ireland and is often served with a generous knob of butter melting in a well at the centre — a true comfort food!

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🛒 Ingredients (Serves 4)

1kg floury potatoes (e.g. Maris Piper or King Edward)

150ml whole milk

6 spring onions, finely sliced

50g unsalted butter (plus extra to serve)

Salt and freshly ground black pepper

Optional: A splash of double cream for an extra creamy finish.

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🍳 Equipment You’ll Need

Large saucepan

Potato masher or ricer

Small pan for heating milk

Wooden spoon or spatula

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👨‍🍳 How to Make Champ – Step by Step

Step 1: Prepare the Potatoes

Peel the potatoes and cut them into even-sized chunks. Place in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil.

Reduce heat and simmer for about 15–20 minutes or until the potatoes are soft when pierced with a fork. Drain thoroughly.

Step 2: Heat the Milk and Spring Onions

While the potatoes are cooking, pour the milk into a small saucepan. Add the sliced spring onions and gently heat until the milk is steaming but not boiling. Simmer on low for 2–3 minutes to soften the onions and infuse the milk.

Step 3: Mash the Potatoes

Return the drained potatoes to the pan and mash until smooth. You can also use a potato ricer for an extra fine texture.

Add the warm milk and spring onions, followed by the butter. Mix until creamy and well combined. Season with salt and freshly ground black pepper to taste.

Step 4: Serve

Spoon the champ into a warm serving bowl or onto plates. Make a little well in the centre of each portion and add a generous knob of butter to melt into the mash.

Serve immediately while piping hot — ideally with sausages, gammon, or roast meats.

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🥘 What to Serve with Champ

Champ is incredibly versatile. It goes well with:

Grilled sausages or bangers

Pan-fried or roast gammon

Fried or poached eggs

Steak or chops

Roast chicken or turkey

It’s also perfect on its own for a light vegetarian meal, especially when topped with extra butter and a side of greens or baked beans.

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💡 Tips for Perfect Champ

Use floury potatoes like Maris Piper for the fluffiest mash.

Don’t boil the milk — just warm it gently to infuse the onion flavour.

Warm the butter and milk before adding to the mash to keep everything hot and smooth.

Taste as you go — champ should be well seasoned to bring out its full flavour.

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❄️ Storage and Reheating

Leftover champ can be kept in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave with a splash of milk to bring back its creamy texture.

Champ can also be used as a topping for cottage pie, or formed into potato cakes and pan-fried the next day.

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❤️ Final Thoughts

Whether you're celebrating St. Patrick's Day, preparing a comforting Sunday roast, or just in the mood for something creamy and delicious, champ is the perfect side dish. With just a few ingredients, you can bring a taste of Ireland to your dinner table and impress family or guests with this simple yet satisfying recipe.

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Tried this champ recipe?

Let us know how it turned out! Share your photos on social media or leave a comment with your own twist on this classic dish.

--- write ✍️ by foodie Parmod.