Depending on where you are in Ireland, champ may also be known as cally. It’s a dish of extra creamy mashed potatoes made with scallions or chives. If you are making a “traditional” St. Patrick’s Day dinner, try this instead of boiled potatoes. It pairs beautifully with any robust meat dish, including beef roasts, or works as part of a vegetable plate.
Servings Prep Time
8 35minutes
Cook Time
20 minutes
Servings Prep Time
8 35minutes
Cook Time
20 minutes

  • 8

    large Russet potatoespeeled

  • 3/4cup

    Whole Milk

  • 1/2cup


  • 1

    bunch scallions or chivesgreen onions
  1. Cut the potatoes into quarters, then halve each piece. Cover with cold, salted water. Bring to the boil, reduce heat to medium and simmer until tender. Depending on your potatoes, that can take 10 to 15 minutes – test by piercing a couple of pieces with a fork.
  2. Slice the scallions or chives thinly. If using scallions, use both the white and green parts.
  3. Heat the milk and ¼ cup butter together in a small saucepan. Do not let it come to a boil. When hot, add the scallions or chives and let cook over low heat until softened.
  4. Drain the cooked potatoes and set back over the burner on low for a few minutes to dry them.
  5. Mash the potatoes.
  6. Mix in the milk mixture, a bit at a time, stirring well after each addition. The potatoes should be soft, but not at all runny. It’s fine to not use all of the milk, but make sure the scallions or chives are mixed in.
  7. Season to taste with salt and pepper.