Kells Ulster Champ

Ulster champ is the traditional Irish mashed potatoes. A staple of Ireland, the much-maligned potato is the cornerstone of authentic Irish cooking. The fresh green color and flavor of champ is the next best thing to being in Ireland.


  • 2 1/2 pounds russet potatoes, about 6 large or 8 to 9 medium potatoes
  • 8 tablespoons butter
  • 6 ounces (3/4 cup) whole milk
  • 1/2 cup fresh parsley, finely minced
  • 3/4 cups scallions or chives, chopped
  • Salt and white pepper to taste
  • Melted butter to taste


  1. Scrub and peel potatoes and cut into large pieces. Cook until tender in a large saucepot by steaming or simmering in water.
  2. Drain well and return pot to low heat to dry out excess moisture.
  3. Mash potatoes, beat in butter and gradually add milk, parsley and scallions or chives until mixture is light and fluffy.
  4. Season to taste.
  5. Spoon potatoes onto serving plates.
  6. Make a well in center of each mound of potatoes and fill with melted butter, to taste.

Yield: 6 to 8 servings

Traditionally, a forkful of potato is dipped into the butter before eating.

Source: Kells Irish Restaurant and Pub, Portland, Oregon

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