Irish Champ (Poundies) Recipe


Peggy Trowbridge Filippone

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 8 servings (serves 8)
Nutritional Guidelines (per serving)
369 Calories
19g Fat
44g Carbs
9g Protein
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Nutrition Facts
Servings: 8 servings (serves 8)
Amount per serving
Calories 369
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 42%
Cholesterol 34mg 11%
Sodium 395mg 17%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 20%
Protein 9g
Calcium 58mg 4%
*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.)

These are mashed potatoes, Irish-style, with butter and green onions. Instead of gravy, they are traditionally served with a well of butter in the center for dipping each bite. Use red potatoes and leave the skins on for added color and nutrition.


  • 4 pounds potatoes
  • 1 cup milk (or heavy cream)
  • 1 cup spring onions (chopped, green onions or scallions)
  • 1/2 cup butter (melted)
  • 1 teaspoon salt (or to taste)
  • 1 pinch black pepper (or to taste)

Steps to Make It

  1. Peel potatoes, slice into 1/2-inch rounds, and ok in boiling salted water until easily pierced with a fork.

  2. While potatoes are cooking, simmer milk and spring onions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, the spring onions, salt and pepper, and half of the melted butter.

  3. Pile the champ high on each plate and form a well in the center (as you would for gravy).

  4. Fill the well with remaining melted butter. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

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