Mashed potatoes with scallions and butter
A simple yet sublime Northern Irish dish of creamy mashed potatoes mixed with buttery scallions. Each spoonful breaks into a warm well of melted butter.
Serves 4
Boil cubed potatoes in salted water for 15-20 minutes until very tender. Drain well.
Use floury potatoes like Maris Piper for creaminess
Heat milk with chopped scallions and half the butter. Simmer for 2 minutes.
This infuses the milk with scallion flavor
Mash potatoes until smooth. Add warm milk mixture and beat until creamy.
Use a potato ricer or electric mixer for smooth texture
Spoon into serving bowls and make a well in center. Top each with remaining butter.
Let diners break into the butter well with their spoon
The butter well is essential — it's part of the charm and flavor
Serve immediately for the best creamy texture and warm butter
Goes perfectly with grilled sausages or bacon
Use parsley instead of scallions for a different herb flavor
Add cheese for a more decadent version
Mix in crispy bacon bits for extra flavor
Best served immediately. Can be reheated gently with extra milk.
Champ is an ancient Irish comfort food with roots in peasant cooking. It became famous as a hearty supper dish served with a meat course.
Overmixing causes this. Use floury potatoes and fold gently rather than beat vigorously.
You can, but the traditional presentation with a butter well is part of the eating experience.
Per serving (300g / 10.6 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes