You are here: Home » Recipes » St. Patrick’s Day Champ St. Patrick’s Day Champ Recipe by Diane StopfordKitchen Tested Yield 6 cups Mashed potatoes are combined with milk-stewed green onions in this Irish classic. PrintEmail Serve these mashed potatoes for dinner, then fry them up as “cakes” for breakfast the next morning. Ingredients 3 pounds russet or Yukon gold potatoes, about 8 medium1 teaspoon salt, divided8 green onions3/4 cup whole milk4 tablespoons salted butter, plus additional for serving Instructions Peel potatoes, cut into large chucks, and place in a medium pan. Cover with water and add 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 35 to 40 minutes. Remove from heat and drain potatoes well. Return to pot and let potatoes dry for a couple of minutes. (This will make the mashed potatoes lighter and fluffier.) Finely chop green onions. Place in a small saucepan. Add milk and simmer 4 minutes. Remove from heat. Add butter and remaining 1/2 teaspoon salt to potatoes and mash with a potato masher or fork. Gradually add hot milk and green onions, beating with a wooden spoon until smooth and creamy. Place in a warm serving bowl and top with a knob (a couple of tablespoons) of butter. Makes 6 cups. Recipe by Diane Stopford.