Irish Champ Potatoes
Irish Champ Potatoes are a creamy, buttery twist on classic mashed potatoes with fresh green onions for a flavorful, comforting side dish.
Equipment
- Large Pot
- Potato masher or ricer
- Measuring spoons and cups
- Mixing Bowl
- Knife and cutting board
- Colander
Ingredients
- 2 pounds russet potatoes peeled and cut into large chunks
- 4 tablespoons heavy cream
- 5 tablespoons butter divided
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.33 cup sliced green onions
Instructions
Irish Champ Potatoes — Do This Next
- Peel 2 pounds of russet potatoes and cut them into large, evenly sized chunks to ensure even cooking and easy mashing.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until a fork slides through easily.
- Drain the potatoes well in a colander. Return them to the hot pot for a minute or two to evaporate excess moisture.
- Use a potato masher or ricer to mash the potatoes until smooth and fluffy, avoiding over-mixing to prevent a gluey texture.
- Stir in 4 tablespoons of butter and 4 tablespoons of heavy cream until fully combined and creamy.
- Season the potatoes with 1 teaspoon salt and 1/2 teaspoon ground black pepper. Taste and adjust seasoning as needed.
- Fold in the 1/3 cup sliced green onions and the remaining tablespoon of butter, allowing the butter to melt and marry the flavors.
- Serve the Irish Champ Potatoes immediately while warm alongside your favorite main dish.
Notes
- Use Yukon Gold potatoes for a creamier, buttery texture variation.
- Substitute heavy cream with whole milk or half-and-half for a lighter version.
- For a vegan option, use plant-based butter and non-dairy milk or cream substitutes.
- Do not overcook potatoes to avoid waterlogged, mushy texture.
- Serve warm and cover to keep moist; reheat gently with added cream or butter if needed.