Irish Champ Recipe: traditional and modern Irish potato dish
Irish champ is a supremely satisfying, traditional Irish potato recipe made with mashed potatoes, scallions, butter and milk. This easy champ recipe is adapted from Myrtle Allen’s Cooking at Ballymaloe House and keeps the comforting flavor of the original Irish potato dish.
If you love classic Irish dishes but want something that feels a little more energizing and just as satisfying, this version delivers.
What is Irish champ?
Irish champ is one of the simplest traditional Irish potato recipes, known for its combination of fluffy mashed potatoes and fresh scallions, usually finished with a pat of butter melting in the center. Traditionally, it is hearty and rich, a side meant to fuel long days of work. Unlike colcannon, which adds cabbage or kale, champ focuses on smooth potatoes and scallions.
What sets champ apart from standard mashed potatoes is the way the scallions are gently warmed and folded in, giving the dish a subtle bite and layered flavor.
Why this lighter champ works for romance and energy
This lighter champ keeps all the comforting flavors of the traditional dish while supporting energy, intimacy and enjoyment. Red potatoes provide a creamy texture and more fiber than russets, while scallions add a subtle crunch and are known for mild aphrodisiac properties. Using hemp or soy milk keeps the mash creamy without heavy cream, and the finishing butter adds indulgence without the post-dinner slump.
Serving ideas for romance and connection
This champ shines as a side dish for meals where flavor, comfort and connection matter. Topping with scallions and a pat of butter makes each serving visually appealing and indulgent. It is perfect for St. Patrick’s Day celebrations or intimate dinners, turning a simple side into a dish that feels special and sensual.
Some of my favorite recipes to pair with it include:
Date Night Atlantic Salmon with Irish Butter Sauce
Grilled Bison Steak with Easy Herb Marinade
Leftovers and reheating
If you have leftovers, store them covered in the refrigerator for up to five days. To reheat, microwave or heat in a covered casserole dish in a 350-degree oven. Even reheated, this modern champ maintains its texture, flavor and romantic appeal.
FAQ: champ, colcannon, and common questions
What is the difference between champ and colcannon?
Champ focuses on mashed potatoes with scallions. Colcannon adds cabbage or kale.
Can champ be made ahead?
Yes. Store in the refrigerator and reheat in a covered dish in the oven.
What potatoes work best?
Red potatoes provide creamy texture and more fiber than russets. Any thin-skinned potato will work.
Is this recipe gluten-free or vegan-friendly?
It is naturally gluten-free. To make fully vegan, swap the finishing butter for plant-based butter.
Don’t miss our menu for a romantic Irish date night
Modern Irish Champ: the healthy mashed potato dish
Ingredients
- 2 lbs red potatoes scrubbed and quartered (skins on), or your favorite thin-skinned potatoes
- 1 bunch scallions (5-6) divided
- 1 to 1 1/2 cup hemp or soy milk
- 1/4 tsp salt
- 2 tbsp Irish butter divided into 6 pats*
Instructions
- Boil the potatoes in salted water for 20-25 minutes or until tender.
- While the potatoes are boiling, Roughly chop all but one of the scallions.
- Bring 1 cup of milk to a simmer. Add the roughly chopped scallions and simmer for 5 minutes. Set aside to steep until the potatoes are done.
- Drain the potatoes and transfer to a large mixing bowl.
- Add the scallion milk and salt to the bowl with the potatoes. Mash. If needed, add the extra 1/2 c milk to get a creamier consistency.
- Finely chop the remaining scallion and set aside until serving.
To serve:
- Serve hot. Divide the mashed potatoes between six dishes. (Or four if you want heartier portions.) Make a hollow in the center of each serving, sprinkle with the remaining chopped scallion and place a pat of butter in the hollow.
Notes
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.Nutrition
This recipe was written in 2014 and most recently updated in 2026 with a revised introduction and clarification of instructions.
Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.
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Looks like the gremlins are at it again! We’ve corrected the typo. Thank you.
The potato famine ranged from 1845 – 1852, not “184”.