Easy Traditional Irish Champ

Easy Traditional Irish Champ in a bowl

The Spruce Eats / Julia Hartbeck

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
183 Calories
8g Fat
25g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 183
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 279mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 4g
Vitamin C 12mg 59%
Calcium 54mg 4%
Iron 1mg 8%
Potassium 647mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Irish love potatoes and there are numerous traditional recipes utilizing the spuds. Champ, like colcannon, can be a great way of using up potatoes either fresh or leftover. This Irish champ recipe shows just how easy it is to make from scratch, even if you don't have leftover cooked potatoes lying around.

Champ was originally made with stinging nettles instead of green onions, but over the years the onions have become standard. The scallions add a nice flavor to the dish, and the greens decorate the top. Floury potatoes like russets are best for this dish—avoid waxy potatoes like Yukon golds and red potatoes—for the best possible texture. If you're using leftover cooked potatoes, simply heat them with the butter and milk, and mash.

Champ is a great side dish that can be served as is or treated like bubble and squeak—with a runny fried egg on top. Serve alongside roast beef, sausages or bacon, or other vegetables like cabbage. A little gravy on the side is a nice touch.


Click Play to See This Easy Traditional Irish Champ Recipe Come Together


  • 22 ounces/675 grams floury potatoes like russets, peeled and quartered

  • Sea salt, to taste

  • 1 cup green onions

  • 2 to 3 ounces/50 to 75 milliliters milk

  • 2 ounces/55 grams salted butter

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Easy Traditional Irish Champ ingredients gathered

    The Spruce Eats / Julia Hartbeck

  2. Bring a large pot of water to a rolling boil and lightly salt the water. Simmer the potatoes until cooked through (when pierced with the tip of a sharp knife, the potato should be soft in the middle). This will take about 20 minutes, depending on the size of the potatoes.

    Cut-up potatoes in a pot of salted water

    The Spruce Eats / Julia Hartbeck

  3. Finely chop the white parts of the green onions and roughly chop the green parts. Set aside.

    White and green parts of green onions chopped, on a cutting board

    The Spruce Eats / Julia Hartbeck

  4. Drain the cooked potatoes in a colander. Add the milk and butter to the empty pot and heat gently until melted.

    Butter melting in a large stockpot with drained cooked potatoes nearby

    The Spruce Eats / Julia Hartbeck

  5. Add the potatoes back to the pot and mash until smooth and creamy. Be careful of over-mashing as the potatoes can end up gluey.

    Mashed potatoes in a large pot with butter

    The Spruce Eats / Julia Hartbeck

  6. Add the finely chopped white part of the onion and mix well. Season well with salt and pepper to taste.

    Mashed potatoes with scallions, salt, and pepper

    The Spruce Eats / Julia Hartbeck

  7. Serve warm topped with the sliced green parts of the onions.

    Easy Traditional Irish Champ in a bowl

    The Spruce Eats / Julia Hartbeck

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variations

Champ is a simple and delicious dish all on its own, but it can be embellished if you like:

  • Fold in sautéed kale, cabbage, or sautéed, sliced leeks after mashing for a dish similar to colcannon.
  • Add peeled, roasted garlic to the potatoes, butter, and milk and mash together.
  • Add a sprinkle of cooked, crumbled bacon just before serving.
  • Swap half of the potatoes for rutabagas, turnips, or sweet potatoes.
  • Put a fried egg on top. Some like to mix the egg in with the potatoes after putting it on their plate.