Irish Mashed Potatoes

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Irish Mashed Potatoes: These champ (soft green onions and butter)-flavored Irish mashed potatoes are a great complement to your regular mash recipe! Accompany with our mouthwatering Onion Gravy!

While Champ is still largely unknown outside of Ireland, Colcannon is a well-known Irish recipe. We should investigate this flavorful mash recipe, so it’s time to make that alteration.

Most days of the week, I tend to eat potatoes as a side dish. For the simple reason that my family wasn’t raised on potatoes alone like I was, I don’t always follow my inclination. They are far more in need of variety than I am!

My need for diversity is what motivates me to continue looking into other potato preparation methods. It goes without saying that there may be over a thousand Irish dishes that use the cherished potato! Yes, them as well as the Russians!


Irish Mashed Potatoes



  • 6 medium potatoes see notes on types of potatoes
  • 50 ml/1/4 cup whole milk
  • 6–8 green onions, green parts only
  • 100g/1/2 cup unsalted butter
  • salt and pepper to taste




Slicing the green onions, add them to the milk, bring it to a simmer over low heat, then remove from the heat so the milk can absorb the flavor.

Peel and quarter the potatoes, then boil them in salted water until they are extremely soft. After draining and allowing them to steam dry for two to three minutes, add the onions and potatoes to hot milk, mashing thoroughly. Season with salt and white pepper.



Use starchy or floury potatoes such as Yukon Gold or Russet in the US or Maris Piper, King Edward, Vivaldi and Desiree in the UK.


  • Calories: 278 kcal
  • Carbohydrates: 35g
  • Protein: 5g
  • Fat: 14g
  • Saturated Fat: 9g
  • Trans Fat: 1g
  • Cholesterol: 37mg
  • Sodium: 433mg
  • Potassium: 1017mg
  • Fiber: 4g
  • Sugar: 3g
  • Vitamin A: 565IU
  • Vitamin C: 21mg
  • Calcium: 44mg
  • Iron: 2mg




As with any recipes calling for mashed potatoes, be sure to select the proper variety of potato. What you want are starchy or floury potatoes, such Maris Piper, King Edward, Vivaldi, and Desiree in the UK, or Yukon Gold or Russet in the US.

Add the flavor of the green onions to the milk. After bringing the milk to a boil, soak the onions for as long as necessary. Extremely tasty!

To ensure that every potato cooks in the same amount of time, peel and cut them into pieces of a comparable size.
Put them in salted water to boil. It’s never too early to give a dish some flavor. Salt is a must!

After you’ve drained your potatoes, let them air dry. This small action contributes to the desired fluffy texture that we all adore.

For the greatest texture, mash the potatoes when they are still extremely hot. While some individuals enjoy using a hand mixer, I would rather use a ricer or a classic potato mashing.

If you aren’t looking to make a pot of glue, avoid using a food processor!
Don’t skimp on the butter. Lots of butter goes into mashed potatoes. There would be no purpose otherwise.

Always taste and add salt for seasoning at the end. Salt is adored by potatoes!


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