Irish Champ Potatoes

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Irish Champ Potatoes are ultra creamy mashed potatoes with buttery green onions in every bite. Cozy, simple, and perfect with anything you’re serving.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Irish

Keyword: champ, Irish champ potatoes recipe

Servings: Servings

Author: Alyssa Rivers

Ingredients

2 pounds Yukon gold potatoes or russet
¾ cup whole milk
⅓ cup minced green onions green parts only
⅓ cup unsalted Irish butter or unsalted butter
salt and pepper to taste

Instructions

In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!

Notes

Storage and Reheating Instructions

Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.

Nutrition

QR code

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