This champ makes a great accompaniment for our slow cooker Irish stew, along with some freshly baked soda bread. Also check out more of our vegetable side dishes including cauliflower mash and mashed potatoes.


  • 1kg floury potatoes, peeled and chopped
  • 50g unsalted butter
  • 100g spring onions, trimmed and finely chopped
  • 100-150ml whole milk


  • STEP 1

    Cook the potatoes in a pan of boiling salted water for 15-20 minutes or until starting to collapse when pressed against the side of the pan with a fork. Drain and leave to steam-dry for 5 minutes in the colander.

  • STEP 2

    Meanwhile, melt half the butter in a small pan over a medium heat and fry the spring onions for 5 minutes until soft. Season.

  • STEP 3

    Tip the potatoes back into the pan and mash well. Fold in the remaining butter and enough milk to make a smooth mash that easily falls off the spoon in dollops. Season well and fold in the fried spring onions along with any melted butter from the pan, then serve.

Take a look at some of our other favourite potato recipes

Dauphinoise Potatoes Recipe


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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