Y’all are gonna love these mashed potatoes! Spring Onion Mashed Potatoes, or Irish Champ as some call it, are the creamiest, buttery potatoes you’ll ever try. They’re perfectly seasoned and mixed with a big helping of fresh, diced green onions that add just the right kick of flavor. Pure comfort in every bite!

Spring Onion Mash

I’ve never met a mashed potato I didn’t like—well, except that one time.

It was during a Whole30, and I made ’em with almond milk instead of regular milk. Let me tell y’all, almond milk and mashed potatoes do not mix!

Everything I put almond milk in just ended up tasting like almond milk, and those poor potatoes were no exception.

It was downright heartbreaking to hand those almond butter mashed potatoes over to the chickens, because mashed potatoes done right are one of my favorite comfort foods.

But—no worries because THIS spring onion mash recipe is about to rock your world!

Whether or not you are Irish, you will love it, I promise. (I’m 12% Irish, according to my AncestryDNA kit, and I channel every bit of it.)

The last time I shared an Irish inspired recipe (my southern girl version of Coddle), I got a little backlash because it wasn’t done the way that their Irish great grandma O’Sullivan used to make.

This may not be the way your Irish great, great, great grandma used to make spring onion champ—but it is absolutely delicious!

What is Spring Onion Mash?

Spring onion mash, also called Irish champ, is a simple and delicious Irish recipe that’s perfect for any meal.

It’s a kind of mashed potatoes mixed with green onions, butter, and milk or cream—or in this case milk and cream cheese.

It’s creamy, flavorful, and a great addition to your favorite recipes. It’s really the perfect side dish, no matter if you are Irish or not!

My Take on Irish Champ/ Spring Onion Mash

Irish Champ is basically mashed potatoes mixed with chopped green onions.

Now, to me, the secret to perfectly creamy mashed potatoes is all about the trifecta—butter, milk, and cream cheese. So for this recipe, I took my go-to make ahead mashed potatoes recipe and blended it with a traditional Irish Champ recipe.

I’ve read that an authentic champ includes a couple of raw eggs stirred in at the end.

Yeah, I didn’t do that. Raw eggs? They kinda gag me, unless they’re in raw cookie dough. And yes, I fully understand how backwards that logic is, but that’s just who I am.

No shame here.

Now, if tossing some raw eggs into your mashed potatoes makes your heart happy, honey, you go right ahead. Meanwhile, I’ll be over here enjoying my egg-free mashed potatoes with a side of raw cookie dough. Priorities, y’all.

Why You’ll Love This Spring Onion Mash

Simple Ingredients: This recipe uses simple ingredients you probably already have in your kitchen.
Creamy and Flavorful: The combo of butter, cream cheese, and whole milk makes these mashed potatoes incredibly rich and creamy. The addition of green onions adds a fresh, mild oniony flavor and takes this from regular mashed potatoes to a spring onion mash.
Perfect Texture: My spring onion mash recipe results in potatoes that are smooth and fluffy.
Great for Any Occasion: This easy side dish pairs well with just about anything—crockpot beer chicken, fried pork nuggets, or even my Mississippi pot roast . It’s a great addition to your main menu for family dinners, holiday gatherings, or even St. Patrick’s Day celebrations.

Be sure to serve it up with some of my Irish Brown Bread!

Spring Onion Mash Ingredients

Russet Potatoes: These potatoes have just the right starchiness to give you a smooth, creamy texture when you mash ’em up. You can swap for Yukon Gold or another waxy potato if you prefer.
Butter: Butter makes everything better, am I right? I always add a little extra butter to my individual portion too!
Cream Cheese: This is mysecret to making these ultra-creamy potatoes. The tanginess of cream cheese pairs beautifully with the mild flavor of the green onions too!
Green Onions: You’ll use the green parts of the onion for this recipe.
Garlic Powder: It’s an easy way to make your potatoes taste like they’ve been simmering in garlic all day. Oh boy do I love garlic (try my garlic confit!).
Whole Milk: Using whole milk keeps the potatoes creamy and rich without being too heavy. If you don’t care about heavy, feel free to use some cream insted of milk.
Seasoning Salt or Regular Salt: A pinch of seasoning salt like Lawry’s brings a little extra flavor compared to plain salt, but regular salt works just fine if that’s what you’ve got.
Black Pepper: Add as much or as little as you like, depending on your taste.

How to Make Spring Onion Mash

Prep the Potatoes: Peel and chop your russet potatoes into chunks that are roughly the same size so they’ll cook evenly. Rinse the potatoes well, then place them in a large pot.
Boil the Potatoes: Cover the potatoes with hot water, making sure the water is a couple of inches above them. Add plenty of salt to the water. Bring the pot to a boil over high heat, then reduce to medium heat and cook for 20–30 minutes. You’ll know they’re ready when they’re fork tender but not falling apart.
Drain the Potatoes: Carefully drain the potatoes using a large colander. Then, return the potatoes to the pot. Set the pot back on the stove over low heat and use a potato masher (or potato ricer if you prefer a smoother texture) to mash the potatoes. This helps release any leftover steam and keeps them from turning watery.
Add all the Creamy Stuff: Turn off the heat and add butter, cream cheese, and whole milk to the mashed potatoes. Mash everything together until it’s smooth and creamy.
Season to Perfection: Sprinkle in garlic powder, seasoning salt (or regular salt if that’s what you’re using), and a little black pepper to taste. Mix it all up to evenly distribute the flavors.
Add the Green Onions: Stir in the chopped spring onions.
Heat and Serve: Put the pot back on the stove over low heat for a couple more minutes. Stir occasionally to keep everything nice and smooth.

Recipe Tips

Want an extra-smooth texture? You could use a potato ricer instead of a masher.
Use the Right Potatoes: Stick with russet potatoes for the fluffiest mashed potatoes, or try Yukon Gold for a creamier texture. Both are excellent options.
Add Plenty of Salt: Be sure to boil your potatoes in salted water for flavor that goes all the way through.
Steam Out the Potatoes: After draining, mash the potatoes over low heat to let all the steam escape. Nobody like gummy potatoes!
Room Temperature Ingredients: Use room temperature butter and cream cheese for easier mixing.
Adjust the Consistency Add more or less whole milk depending on how creamy you like your potatoes. For a richer mash, throw in some extra butter.
Avoid an Electric Mixer: Using a potato masher or a potato ricer is the best way to keep your mashed potatoes smooth and fluffy without turning them into glue. When you use an electric mixer, it can overwork the potatoes and release too much starch. That’s what makes them gummy and sticky instead of light and creamy.

How to Store Leftovers

If you’ve got leftover spring onion mash, let it cool completely first. Then, scoop it into an airtight container or a freezer-proof container if you’re saving it for later.

You can also use a freezer bag to save space. Store it in the fridge for up to 3 days or freeze it for up to a month.

When you’re ready to eat, reheat it gently over low heat on the stove or in the microwave, adding a splash of whole milk to bring back the creaminess. It’s just as good the second time around!