Idaho® Potato Irish Champ

Traditionally considered "peasant fare", champ has been spotted on the menu at some of London's finer restaurants. Creamy mashed potatoes laced with scallions are served in a peak; a small dip is made at the top and filled with melted butter-perfect for dipping each forkful of potato


  • 5 large Idaho potatoes (about 3 pounds), peeled, halved lengthwise and cut into 1-inch chunks
  • 1 cup plus 2 tablespoons 2% milk
  • 1 bunch scallions (6-8 scallions), washed, trimmed and thinly sliced
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 4 tablespoons butter, melted


  1. Place potatoes in a small stockpot. Add cold water to cover potatoes by 1 inch. Bring water to a boil over high heat. Reduce heat to medium and simmer 20 minutes, or until potatoes are fork-tender.
  2. While the potatoes are cooking, combine the milk, scallions, salt and pepper in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
  3. When potatoes are done, drain them, but do not rinse them. Return potatoes to the stockpot and mash with a potato masher. With a wooden spoon, stir in the milk mixture until well combined.
  4. To serve, divide the champ between four dinner plates, making each portion into a tall mound. Using the back of a teaspoon, make a small well at the top of each mound. Carefully pour 1 tablespoon melted butter into the well on each portion.


ACTIVE TIME: 20 minutes TOTAL TIME: 40 minutes

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Yield: 4 servings
Calories: 412
Sodium: 289 mg
Fat: 13 g
Protein: 8 g
Cholesterol: 36 mg

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