Irish potatoes are rich, creamy and always a welcome side dish on any table!
This recipe for champ potatoes uses just potatoes, butter, milk, and sliced scallions. It makes the perfect base for traditional colcannon, just add in some cabbage or other greens. This hearty, comforting side dish is the perfect side for a robust meat entree. Serve Irish potatoes with pot roast, or corned beef and cabbage. Or use these rich, buttery potatoes as the topping for a hearty shepherd’s pie.
Best Irish Potatoes Recipe
- Irish potatoes are the ultimate comfort food! And because this recipe is so easy, they can be made anytime and make the perfect addition to a holiday table!
- Mashed potatoes are nutritious, filling and so versatile! No one can refuse a hearty helping of buttery Irish champ along with beef brisket or baked ham, with a slice of no knead bread on the side.
- Make this simple Irish potato recipe and use it all week to make potato pancakes, affectionately known as Irish potato bread, or use some to top a savory shepherd’s pie.
Ingredients and Variations
Potatoes: Yukon Gold potatoes are less starchy than other varieties and have a more pronounced buttery flavor. But russets or Idaho potatoes will also work as well.
Scallions: Scallions are just green onions, AKA spring onions, so don’t let the supermarket labeling confuse you. They become soft and a little sweet once they are sauteed and really make this dish so unique. However, chives are considered an herb and are thinner, but can be used in a pinch.
Dairy: Milk is preferable to half-and-half or cream because it keeps the calorie count down without compromising creaminess or flavor. Warming it, as this recipe suggests, keeps the potatoes from becoming grainy and is worth the step. Make ‘em extra creamy and stir in some sour cream, cream cheese, or even Greek yogurt. For the best flavor, splurge for real butter, salted or unsalted!
How To Make Irish Potatoes
Just follow these easy steps!
- Boil and mash potatoes as directed in the recipe below. (See Recipe Tips below for how to get the best results.)
- Saute the scallions in butter and then add the milk and seasonings and simmer on low until the scallions are soft.
- Mix into the mashed potatoes
PRO TIP: Add a pinch of nutmeg in the final step for a more savory flavor.
- Keep some of the potatoes unpeeled for a more rustic look and more texture, but only if using Yukon golds. Cut them into quarters rather than diced to prevent them from becoming watery.
- Add some chopped garlic cloves into the pot for a little depth of flavor and mash it all together.
- Avoid overcooking the potatoes, which will make them soupy, and don’t over-mash them or they will get gummy.
- Be sure to drain potatoes well for about 5 minutes to make sure all that liquid is evaporated.
- If time allows bake the potatoes, instead of boiling them, at 400°F for one hour and save the skins for appetizers!
- Make creamy mashed potatoes in the Instant Pot or in the slow cooker too!
Serving and Storing!
- Make Irish potatoes in advance and refrigerate until ready to reheat on the stove on low heat or in the microwave. Or, spread them in a casserole dish and bake at 325°F until fully heated through.
- Serve Irish potatoes with a pat of butter and garnish with extra scallions. Or mix in some fried cabbage and onions with Irish champ and serve as Colcannon. Don’t forget the bacon bits!
- Keep leftover Irish potatoes in a covered container for up to 5 days in the refrigerator. Freeze portions in zippered bags for up to 2 months.
Irish Potatoes Recipe
- 2 pounds Yukon gold potatoes peeled and quartered
- 2 scallions (green onions) each with 4-5 green long leaves, chopped
- 8 ounces milk
- salt and freshly ground black pepper to taste
- ¼ cup butter
- 1 tablespoon butter
- Boil the potatoes for 15 minutes, or until soft. Drain and mash.
- Heat butter in a skillet, add scallions and saute for one minute (until the scallions have wilted).
- Add milk and seasonings, then simmer on low. Watch carefully so that it doesn't boil over, for 2 minutes, or until scallions are soft.
- Add scallion mixture to the mashed potatoes and mix together. Serve with pat of butter and extra chopped scallions.
- For a more rustic look, keep some of the potatoes unpeeled.
- Add some chopped garlic cloves to the potatoes while they cook for a little depth of flavor.
- Do not overcook or over-mash the potatoes. And be sure to drain them well.
- Refrigerate Irish potatoes in a covered container for up to 5 days, and freeze portions in zippered bags for up to 2 months.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from An Irish Country Cookbook