Irish Champ Potatoes
Irish Champ Potatoes are ultra creamy mashed potatoes with buttery green onions in every bite. Cozy, simple, and perfect with anything you’re serving.
Servings: 4 Servings
Ingredients
- 2 pounds Yukon gold potatoes or russet
- ¾ cup whole milk
- ⅓ cup minced green onions green parts only
- ⅓ cup unsalted Irish butter or unsalted butter
- salt and pepper to taste
Instructions
- In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced 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.
- Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
- 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.
- Pour ½ 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.
- Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!
Notes
Storage and Reheating Instructions
- Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
- Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
- Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 1051mg | Fiber: 5g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
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