Champ (Irish Mashed Potatoes)

Vickie Parks


My mom was of Irish descent, and she had a lot of traditional Irish recipes. This was her recipe for Champ. She loved to reheat leftovers the next morning, with crumbled bacon on top, and have them for breakfast in place of hash browns.

She originally used Russet potatoes to make this recipe, but she switched to Yukon Gold variety when they were more widely available because she said they taste better and mash to a creamier texture. I've made Champ with both varieties (as well as Waxy potatoes), all with good results.


★★★★★ 3 votes

15 Min
25 Min
Stove Top


  • 6 to 8 large
    yukon gold potatoes, peeled and cut into large chunks
  • ·
    water (enough to cover potatoes)
  • 1 cup
  • 3 to 4
    green onions (scallions), chopped
  • 1/2 cup
    sour cream
  • 2 Tbsp
    butter, softened
  • 1 tsp
  • 1 tsp
    black pepper

  • 2 Tbsp
    butter, softened
  • 1
    green onion (scallion), chopped - for garnish (optional)

How to Make Champ (Irish Mashed Potatoes)


  1. Place potatoes in a medium stockpot, and fill with enough water to cover potatoes. Bring to a boil, then cover pot and reduce heat to low and let simmer until potatoes are tender, about 20 minutes. Drain in colander and return potatoes to stockpot.
  2. Meanwhile, in separate saucepan, place scallions in a saucepan with the milk, and simmer over medium-low heat for about 4 minutes. Remove from heat, cover pan and let stand about 10 minutes.
  3. Add 1/2 of the sour cream, butter, salt, pepper and milk mixture to the potatoes in the stockpot, and mash until potatoes are smooth and still hot. Add more sour cream as needed for a smooth, creamy consistency.
  4. Garnish with a knob of butter in the center, then sprinkle more chopped scallions/green onions on top, and serve while still hot.

Printable Recipe Card

About Champ (Irish Mashed Potatoes)

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Irish
Dietary Needs: Low Sodium

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