Reviewed: Aug. 5, 2009

Really, really good! It came out very buttery and creamy. The only thing I would do different is use less milk, as it made the mash a bit runny.

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Jacqueline C.

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Reviewed: Jul. 10, 2009

Holy Cow- could this get any better??? Delish. YUMMMMM!

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Apr. 14, 2009

I absolutely love this recipe. Delicious alternative to bangers and mash. I used less milk, as I think the amount in the recipe would have made the mash rather runny. Also I've found that heating the spring onions in less milk intensifies their flavour. Thanks for this recipe. :o)

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scrumdiddlyumptious

Cooking Level: Beginning

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Reviewed: Mar. 23, 2009

Simple and delicious! Served with Irish stew for St. Patricks day, great meal. I will make this often.

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GONZO95

Cooking Level: Expert

Living In: South Jordan, Utah, USA

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Reviewed: Mar. 22, 2009

Another big hit. My group was pleased with the crispness of the green onions.

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auntiekake

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Reviewed: Mar. 21, 2009

Didn't change a thing...Absolutely FANTASTIC!!!!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 19, 2009

My husband loved this on St. Patty's day. I prefer to have the onion chopped very small - not just 'thinly sliced'. Very good!

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BETHDARLENE

Cooking Level: Beginning

Home Town: Milford, Iowa, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Mar. 18, 2009

I really wanted to capture that "authentic" taste that some reviewers had suggested by adding an egg into the mashed. I followed the recipe exactly with the exception of the egg, but it made the mashed potatoes a little too "mushy" than I would have liked. If you are planning to add an egg then I would recommend adding an extra few potatoes to get that nice consistancy of mashed potatoes. The egg didn't make much of a difference, though. It made the potatoes just slightly creamy. If you have food allgeries, then leaving out the egg won't make much of a difference. I agree with some other reviewers that it did lack some flavour, so I just added more salt and it really kicked up the flavour! Will definitely be making these again! Thanks for sharing!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Mar. 18, 2009

Perhaps my wasn't quite authentic Irish when I changed it up. I used red potatoes and mashed them with skin on so they were mostly creamy but a little chunky. I added some sour cream as well. The red skins with the green onions was lovely and makes the dish more interesting and rustic. Fantastic and a hit at my St. Patrick's Day dinner. This recipe inspired me to add green onions to my mashed potatoes for good!

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Chefcookie1

Cooking Level: Professional

Home Town: Inglewood, California, USA

Living In: Lomita, California, USA

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Reviewed: Mar. 17, 2009

Wonderful recipe! We've been making the Guinness Corned Beef recipe from this site for years and finally decided to add a different side to it besides carrots and boiled potatoes. I followed the recipe exactly as given and it was perfect. We added just one bunch of green onion as the recipe calls for and didn't think it was too much at all. After reading the previous reviews I was wondering if others had added the whole rubber band wrapped amount sold in the grocery store instead. I think if I had added that much it would be way too much. I did add some green food coloring for St. Patrick's Day as someone else suggested and it added a nice touch and added some great color to the plates. Thanks for the keeper recipe!

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Amazing so easy so so good. We will keep this and rotate into monthly side dishes. I made two tiny changes I had some half and half so I used that in place of the milk. I also was very busy while making this so I left the skins on the potatoes and mashed them in. Extra vitamins and good texture. Thank you

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Melissa

Cooking Level: Expert

Living In: Mundelein, Illinois, USA

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Reviewed: Mar. 16, 2009

Easy to make, and very filling. But lacks something in flavor. Not really sure how to fix it though and it still be authentic.

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Renee C

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Reviewed: Mar. 16, 2009

Delicious, Wonderful, Fabulous, I don't have to say anymore! I used light cream instead of milk. Will make this often, Thanks!

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Mar. 12, 2009

I love this recipe for Champ...being 50% Irish & 50% polish I grew up eating a lot of potatoes and cabbage. Plain old mashed potatoes just don't cut it after this...of course if you want to change things up a little you can always make Colcannon...my other favorite potato dish.

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DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Mar. 8, 2009

I have made this all my life, I didn't know that it had a name or it actually would ever have a written recipe. It is one of my comfort foods.

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JUDY LEE

Cooking Level: Expert

Home Town: Shoal Lake, Manitoba, Canada

Living In: Stonewall, Manitoba, Canada

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Reviewed: Mar. 1, 2009

Been making tis for years. To do a "quicker" way, use powered potatoes, and heat the scallions in the milk/water mixture befoe adding the potatoes.

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AZee

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Reviewed: Dec. 26, 2008

Very good recipe for Champ.

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IrishMountainGirl

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

This was very good. I doubled the butter and added some bacon. Almost as good as colcannon.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 22, 2008

I don't like green onions, but following the general recipe (I probably put less onions than called for), I made something that I can stand to taste green onions in. Next time I think I may add some cheese.

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