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Irish Champ - Spring Onion Mashed Potatoes

Servings: 10 servings feel free to half the recipe


  • 5 pounds russet potatoes
  • 1 stick butter
  • 1 8 oz 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.