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.

bowl of Irish Potatoes

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.
finished Irish Potatoes in a bowl

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!

Irish Potatoes with butter in a bowl with a spoon

How To Make Irish Potatoes

Just follow these easy steps!

  1. Boil and mash potatoes as directed in the recipe below. (See Recipe Tips below for how to get the best results.)
  2. Saute the scallions in butter and then add the milk and seasonings and simmer on low until the scallions are soft.
  3. Mix into the mashed potatoes

PRO TIP: Add a pinch of nutmeg in the final step for a more savory flavor.

Irish Potatoes with chives and butter

Recipe Tips

  • 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!
Irish Potatoes on a spoon

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.

More Delish Potato Recipes!

bowl of Irish Potatoes
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Irish Potatoes Recipe

This Irish potato recipe is one of our favorite mashed potato recipes to serve year round. It is an easy mashed potatoes recipe known as Irish Champ.
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 6 servings
Author Candace


  • 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

Garnish (Optional):

  • 1 tablespoon butter
  • scallions


  • 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.
5 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 225 | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 710mg | Fiber: 3g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Side Dish
Cuisine American, Irish

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Irish Potatoes in a bowl and on a spoon with a title
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Adapted from An Irish Country Cookbook


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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