Herby Potato Champ

A Taste of Ireland: Ballyknocken Cookery School

Servings: 6 Servings

Author: Chef Catherine Fulvio


  • 1.75 lb good mashing potatoes (such as Yukon Gold) peeled and diced
  • ½ stick butter
  • 1 cup cream (or half milk, half cream)
  • 5 scallion stalks, chopped
  • 1 tbsp parsley, chopped
  • 2 tsp thyme, chopped
  • salt and freshly ground black pepper



  1. Steam the potatoes until cooked.
  1. Heat the cream and butter in a saucepan until warm. Then add the spring onions, herbs, salt, and pepper. Using a ricer, mash the potatoes and add the warm cream mix.
  1. Check for seasoning again and serve.