\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nIrish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion<\/strong> kissed milk<\/strong> and a generous melt of Irish butter for a side that\u2019s simple, rustic, and seriously so good!<\/strong><\/p>\n<\/figure>\n\nWhy These Potatoes Steal the Show<\/h2>\n\nSecret Step!<\/strong> I soak the green onions in warm milk first, then mash it all into the potatoes for the best onion flavor and an extra creamy texture.<\/li>\nSimple, Classic Ingredients:<\/strong>\u00a0All you need are a handful of basics for a cozy, traditional Irish side.<\/li>\nPerfect With Hearty Mains:<\/strong>\u00a0These are SO good with corned beef<\/a>, sausages, roast chicken<\/a>, or any tasty meat-and-gravy dinner<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Irish Champ Potatoes<\/h3>\n<\/figure>\n\nPotatoes:<\/strong> Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.<\/li>\nSalted Water:<\/strong> Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.<\/li>\nButter:<\/strong> I used Kerrygold Irish butter<\/a>, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!<\/li>\nMilk:<\/strong> Use a high-fat milk, like whole milk, to add creaminess! Half-and-half<\/a> is also a great option. Hot milk is the key to mashing success!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Irish Champ Potatoes<\/h2>\nThis traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it\u2019s an easy recipe that delivers big comfort with minimal effort. Let\u2019s get started!<\/p>\n\nHeat Milk and Green Onions:<\/strong> In a medium sized saucepan<\/a>, combine\u00a0the milk\u00a0and\u00a0minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/li>\nBoil and Drain Potatoes:<\/strong> Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.\u00a0<\/li>\nMash:<\/strong> Pour \u00bd cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher<\/a> until smooth and creamy. Add more milk as needed to reach the desired consistency.<\/li>\nAdd Butter and Season:<\/strong> Add\u00a0the extra butter\u00a0and stir to melt. Season Irish champ potatoes with\u00a0salt and pepper to taste,\u00a0and enjoy!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDon\u2019t overmix the potatoes<\/strong>! Or they\u2019ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer<\/a>, use it briefly and stop as soon as they\u2019re smooth.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, combine \u00be cup whole milk<\/span> and \u2153 cup minced green onions<\/span>. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/span><\/p>\n<\/li>\n\nPeel and quarter 2 pounds Yukon gold potatoes<\/span>. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.<\/span><\/p>\n<\/li>\n\n Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion<\/strong> kissed milk<\/strong> and a generous melt of Irish butter for a side that\u2019s simple, rustic, and seriously so good!<\/strong><\/p>\n<\/figure>\n\nWhy These Potatoes Steal the Show<\/h2>\n\nSecret Step!<\/strong> I soak the green onions in warm milk first, then mash it all into the potatoes for the best onion flavor and an extra creamy texture.<\/li>\nSimple, Classic Ingredients:<\/strong>\u00a0All you need are a handful of basics for a cozy, traditional Irish side.<\/li>\nPerfect With Hearty Mains:<\/strong>\u00a0These are SO good with corned beef<\/a>, sausages, roast chicken<\/a>, or any tasty meat-and-gravy dinner<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Irish Champ Potatoes<\/h3>\n<\/figure>\n\nPotatoes:<\/strong> Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.<\/li>\nSalted Water:<\/strong> Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.<\/li>\nButter:<\/strong> I used Kerrygold Irish butter<\/a>, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!<\/li>\nMilk:<\/strong> Use a high-fat milk, like whole milk, to add creaminess! Half-and-half<\/a> is also a great option. Hot milk is the key to mashing success!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Irish Champ Potatoes<\/h2>\nThis traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it\u2019s an easy recipe that delivers big comfort with minimal effort. Let\u2019s get started!<\/p>\n\nHeat Milk and Green Onions:<\/strong> In a medium sized saucepan<\/a>, combine\u00a0the milk\u00a0and\u00a0minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/li>\nBoil and Drain Potatoes:<\/strong> Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.\u00a0<\/li>\nMash:<\/strong> Pour \u00bd cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher<\/a> until smooth and creamy. Add more milk as needed to reach the desired consistency.<\/li>\nAdd Butter and Season:<\/strong> Add\u00a0the extra butter\u00a0and stir to melt. Season Irish champ potatoes with\u00a0salt and pepper to taste,\u00a0and enjoy!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDon\u2019t overmix the potatoes<\/strong>! Or they\u2019ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer<\/a>, use it briefly and stop as soon as they\u2019re smooth.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, combine \u00be cup whole milk<\/span> and \u2153 cup minced green onions<\/span>. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/span><\/p>\n<\/li>\n\nPeel and quarter 2 pounds Yukon gold potatoes<\/span>. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.<\/span><\/p>\n<\/li>\n\n Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it\u2019s an easy recipe that delivers big comfort with minimal effort. Let\u2019s get started!<\/p>\n
Don\u2019t overmix the potatoes<\/strong>! Or they\u2019ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer<\/a>, use it briefly and stop as soon as they\u2019re smooth.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, combine \u00be cup whole milk<\/span> and \u2153 cup minced green onions<\/span>. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/span><\/p>\n<\/li>\n\nPeel and quarter 2 pounds Yukon gold potatoes<\/span>. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.<\/span><\/p>\n<\/li>\n\n Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, combine \u00be cup whole milk<\/span> and \u2153 cup minced green onions<\/span>. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/span><\/p>\n<\/li>\n\nPeel and quarter 2 pounds Yukon gold potatoes<\/span>. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.<\/span><\/p>\n<\/li>\n\n Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, combine \u00be cup whole milk<\/span> and \u2153 cup minced green onions<\/span>. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/span><\/p>\n<\/li>\n\nPeel and quarter 2 pounds Yukon gold potatoes<\/span>. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.<\/span><\/p>\n<\/li>\n\n Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a medium-sized saucepan, combine \u00be cup whole milk<\/span> and \u2153 cup minced green onions<\/span>. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.<\/span><\/p>\n<\/li>\n\nPeel and quarter 2 pounds Yukon gold potatoes<\/span>. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.<\/span><\/p>\n<\/li>\n\n Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Peel and quarter 2 pounds Yukon gold potatoes<\/span>. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.<\/span><\/p>\n<\/li>\n\n Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. <\/span><\/p>\n<\/li>\n\nPour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pour \u00bd cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.<\/span><\/p>\n<\/li>\n\nAdd \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add \u2153 cup unsalted Irish butter<\/span> and stir to melt. Season with salt and pepper to taste<\/span> and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store the cooled potatoes in an airtight container in the fridge for 3-5 days.<\/li>\nReheat:<\/strong> Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.<\/li>\nFreezer:<\/strong> Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>340<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>42<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>46<\/span>mg<\/span><\/span>Sodium: <\/span>154<\/span>mg<\/span><\/span>Potassium: <\/span>1051<\/span>mg<\/span><\/span>Fiber: <\/span>5<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>634<\/span>IU<\/span><\/span>Vitamin C: <\/span>46<\/span>mg<\/span><\/span>Calcium: <\/span>94<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Tasty Sides You\u2019ll Love<\/h2>\nHere are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Here are more easy side dish recipes to try next. Simple, tasty, and great with any meal.<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-2.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-2.jpg\")
<\/div>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-2-1200x1799.jpg\" "\\"Irish")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/IngredientsWithLabelsIrishChampPotatoes-1200x800.png\"\/ "\\"Irish")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/IngredientsWithLabelsIrishChampPotatoes-1200x800.png\" "\\"Irish")
<\/figure>\n![\"Green](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-3-2-1200x800.jpg\"\/ "\\"Irish")
![\"Green](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-3-2-1200x800.jpg\" "\\"Irish")
<\/figure>\n![\"Potatoes](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-2-2-1200x800.jpg\"\/ "\\"Irish")
![\"Potatoes](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-2-2-1200x800.jpg\" "\\"Irish")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-5-1200x800.jpg\"\/ "\\"Irish")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-5-1200x800.jpg\" "\\"Irish")
<\/figure>\n![\"Butter,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-7-1200x800.jpg\"\/ "\\"Irish")
![\"Butter,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/irish-champ-potatoes-7-1200x800.jpg\" "\\"Irish")
<\/figure>\n<\/figure>\n