Queens – Traditional Irish Champ!


  • Peel the potatoes and cut into even sized chunks.
  • Put in a pan, cover with water and add a large pinch of salt. Bring to a boil then lower the heat and simmer for 10-15 minutes until the potatoes are soft when pierced with the point of a knife.
  • Drain well, keep covered and allow sit for 5 minutes for the potatoes to dry off a little.
  • Finely slice the spring onions, reserving the darker parts for garnish.
  • Pass the potatoes through a potato ricer or mash well with the butter until lump free and smooth.
  • Heat the milk and chopped scallions together in a small pot.
  • Add to the mashed potatoes and stir well in. Add a little more milk if needed to make a soft mash. Check the seasoning and adjust if necessary.
  • Serve hot garnished with the remainder of spring onions and a generous knob of butter on top.


  • 1.5kg of Keogh’s Queens Potatoes
  • 100g of butter
  • 100ml of milk
  • 1 bunch of spring onions, trimmed
  • Salt and freshly ground pepper