Irish Champ – Spring Onion Mashed Potatoes
Irish Champ aka Spring Onion Mashed Potatoes – the creamiest mashed potatoes you ever had, seasoned perfectly, & then a large helping of diced green onions stirred in. Pure deliciousness.
I have yet to eat a mashed potato that I didn’t like. Ok, I take that back. I have had a mashed potato that I didn’t like… and it was made with almond milk instead of regular milk. It was when I was doing a Whole30 and as much as I tried my hardest to get on the whole almond milk bandwagon, I just couldn’t do it. Basically anything that I added the almond milk to, well it made it taste like the almond milk. Including my potatoes. It was pretty traumatic having to give those almond butter mashed potatoes to the chickens because when done right, they are one of my favorite & most cravable foods. Very very traumatic actually. I still have the shakes. 😉
Well, I guarantee that these mashed potatoes won’t be going to anyone’s chickens but I can’t guarantee that you’ll have any leftovers. They dang sure ain’t made with almond milk (oh wow, that didn’t sound Southern at all) but they are made with plain ol’ cow’s milk. And butter. And cream cheese. Yeah, go ahead and scroll down for the recipe. You know these are gonna be good.
The last time I shared an Irish inspired recipe (hello Dublin Coddle, my southern girl version), I got a little backlash because it wasn’t done the way that their Irish great great grandma O’Sullivan used to make. This may not be the way your Irish great great great grandma used to make…. but it IS absolutely delicious.
And hey, I am 12% Irish according to my AncestryDNA kit and I channel every bit of it. 😉
Irish Champ is basically mashed potatoes with chopped green onions. To me, in order to achieve the perfect level of creaminess in mashed potatoes – butter, milk, & cream cheese must be used. So, in this recipe – I took my favorite recipe for mashed potatoes and paired it with a traditional recipe for Irish Champ. I’ve read that an authentic Irish champ has a couple of raw eggs stirred into the finished product. Yeah, I didn’t do that… Raw eggs kinda gag me unless they are in my raw cookie dough and yes – I totally realize how backwards that logic is but I don’t care. That’s my story and I’m sticking to it. Or something like that.
But, by all means, if stirring some raw eggs into your mashed potatoes makes your day a little brighter, then honey – carry on. I’ll just be over here eating my eggless mashed potatoes with a side of raw cookie dough.
Irish Champ - Spring Onion Mashed Potatoes
- 5 pounds russet potatoes
- 1 stick butter
- 1 8oz package cream cheese, room temperature
- 2 bunches green onions, chopped
- 2 tablespoons garlic powder
- 3/4 cup milk (or more if you need it)
- 3/4 teaspoon – 1 teaspoon seasoning salt or regular salt (I prefer seasoning salt but regular salt will be fine)
- black pepper to taste
- Peel & cut the potatoes into chunks, roughly about the same size. Rinse your potatoes & place in a large pot. Cover with hot water by a couple inches. Bring to a boil and cook for about 20-30 minutes, until fork tender but not falling apart.
- Drain the potatoes in a large colander. Place the drained potatoes back into the pot & place the pot on the stove. Mash the potatoes over low heat with a potato masher, allowing all the steam to escape.
- Turn off the stove and add the butter, the cream cheese, and the milk. Mash it all up to mix. Stir in the garlic powder. Season to taste with seasoning salt (I like Lawry’s) & black pepper.
- Mix the potatoes well. Stir in the green onions. Cook on low for a couple more minutes to make sure that the entire pot of potatoes are hot.