Looking for a colcannon alternative for St. Patrick’s Day? This Irish champ recipe is loaded with scallions, milk, and butter for the perfect side dish!
In this Irish champ recipe, potatoes are mashed with scallions to create a perfectly aromatic St. Patrick’s Day side dish!
I bought a handful of vintage Irish cookbooks to give me some inspiration for the holiday this year. I never tapped into my Irish heritage too much, but given that I am a Kennedy after all, I feel like I should start embracing it more. That said, whatever percentage of Irish I am was still extremely evident because every single dish I made this weekend just about sent me over the edge with excitement. Somehow, each dish was better than the last, and I loved everything. It was as if I found the food that I was meant to be eating.
Okay, that’s a bit of an exaggeration, but it’s not often that I make so many dishes and absolutely love every single one, but this weekend was the exception. So, take that however you want.
Back to the champ. This dish is so simple but has so much flavor. It’s similar to colcannon (more on that below) but focuses on the flavor of scallions. The recipe book I learned this from scalds the milk first, which I enjoy quite a bit and recommend that you do it as well. While it’s not a huge difference, it does deepen the flavor slightly which adds to the overall experience of the dish.
What is Irish champ?
Champ or Scallion Champ is effectively just mashed potatoes with scallions. You only need a few ingredients, which is what makes it such a perfect side dish.
What’s the difference between champ and colcannon?
Champ is mashed potatoes with scallions while colcannon is mashed potatoes with cabbage or kale and sometimes bacon. You can certainly add cabbage to champ or add scallions to colcannon, but they are typically treated as two distinctively different dishes. Both of which are delicious!
How to make Irish champ
Just a few ingredients and about 30 minutes is all you need to make this savory, aromatic side dish.
What you need
- Potatoes: Use a starchy potato like russet or Yukon gold.
- Whole milk: I don’t recommend low-fat or skim milk. Stick with whole milk for the best flavor!
- Scallions: You need about 6, but you can add more for a stronger scallion flavor. In the springtime, you could even make this with green garlic or ramps!
- Butter: You don’t need much, just two tablespoons and a bit more for serving.
How to make it
- Step 1: Start by peeling, boiling, draining, and then mashing the potatoes.
- Step 2: While the potatoes boil, scald the milk and set it aside.
- Step 3: Melt the butter in a large skillet. Add all but a tablespoon of the minced scallions. Sauté over medium-low heat for 5 minutes until softened, but not browned.
- Step 4: Add the milk and reduce the heat to low. Allow the scallions to simmer as you finish the potatoes.
- Step 5: Add the potatoes to the skillet and use a large fork or potato masher to blend the milk and scallions into the potatoes. Taste and add salt and pepper.
From there you can transfer the. potatoes to a large serving bowl and finish with a few slivers of butter and the rest of the minced scallions. Enjoy with a hearty helping of Irish beef stew.
Irish Champ Recipe
Ingredients
- 2 pounds Yukon gold potatoes (peeled and halved)
- 6 scallions (trimmed and minced)
- 2 tablespoons butter (plus more for serving)
- 1 cup whole milk
- Salt and pepper to taste
Instructions
Cook the potatoes:
- Place the potatoes and 2 teaspoons of kosher salt in a large pot. Cover with water by 1 inch. Bring to a boil. Reduce the heat and simmer for 20 to 30 minutes or until fork-tender.
- Drain the potatoes and transfer them to a bowl. Let stand for 5 minutes. Mash coarsely with a large fork or potato masher.
Scald the milk:
- Meanwhile, heat the milk in a small saucepan over medium heat. As soon as the edges of the milk begin to bubble and a skin forms on the surface, turn off the heat and set aside.
Sauté the scallions:
- Heat 2 tablespoons of butter in a skillet over medium-low heat. Add all but 1 tablespoon of minced scallions. Sauté for 5 minutes until softened but not browned. Add a pinch of salt.
- Add the scalded milk. Cook over medium heat for 2 to 3 minutes. Turn the heat to low and allow the scallions to simmer in the milk while the potatoes finish cooking.
Finish the potatoes:
- Add the mashed potatoes to the skillet and continue mashing into the milk and scallions until creamy and combined. Taste and add salt and pepper.
To serve:
- Spoon the potatoes into a large bowl. Finish with a few pats of butter and the remaining minced scallions on top. Enjoy!
