Irish champ is simple — potatoes, milk, butter, and scallions — but it carries a lot more weight than that. It’s Rory’s nod to home in his Master’s Champions Dinner menu, and one of the few parts of the menu that feels rooted in something personal rather than indulgent.
A Note on the Menu
This is the part of the menu that felt the most grounded.
With everything else leaning rich and indulgent, this brought a sense of balance — something familiar, something rooted, something that didn’t need to prove anything.
And sometimes, that’s exactly what a table needs.
Pair It With
This Irish champ was served as part of my Masters Champions Dinner recreation, alongside filet and salmon.
Serve with:
• Steak with Butter & Herbs
• Roasted Salmon with Lemon & Herbs
• Glazed Carrots
• Brussels Sprouts
See the full menu here.
Irish Champ (Mashed Potatoes w/ Scallions)
Ingredients
- 3 lbs Yukon Gold potatoes peeled and quartered
- 1 bunch scallions thinly sliced
- 1 cup whole milk
- 6 tablespoons butter plus more for serving
- Salt and white pepper
Instructions
- Bring potatoes to a boil in well-salted water and cook until completely tender, about 20 minutes. Drain well.
- In a small saucepan, warm the milk with most of the scallions over low heat for about 5 minutes. This step is what gives the dish its signature flavor.
- Mash or rice the potatoes until smooth.
- Gradually add the warm scallion milk, then the butter, mixing until creamy.
- Season generously with salt and white pepper.
- Reheat gently before serving if needed.