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Irish Champ Potatoes made easy using an Instant Pot. These creamy mashed potatoes are mixed with onion, milk, butter, and fresh parsley for an easy and delicious side dish recipe that is perfect any time of year.
Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes.
This recipe is adapted from an Irish cookbook that my mother brought back from Ireland a few years ago. "Onion Colcannon is an old recipe for colcannon that uses parsley and onion instead of cabbage or kale".
When looking around the Google, I realized that this recipe looks more like Champ (with spring onions) than Colcannon so I went with that name. I knew it would confuse too many people if I used their name!!
More mashed potato recipes
Ingredients needed
- I used Russet potatoes but Yukon gold will work as well.
- The original recipe used water, but chicken stock adds so much amazing flavor! You can substitute vegetable stock or water if you prefer.
- Sweet yellow onion adds a wonderful flavor without being overpowering and do not add any color.
- Irish butter and milk add flavor and creaminess. Whole milk will be the creamiest, but any milk will work.
- Fresh parsley adds bright color and subtle flavor. Italian or curly will work.
Be sure to check out the detailed printable recipe card below
How make Irish Champ Mashed Potatoes
Pour chicken stock into the liner of your pressure cooker, then add the finely chopped onion.
Next, add the cubed potatoes.
Secure the lid and check to make sure the knob is in the "Sealing" position. Select "Manual/Pressure Cook" and adjust the timer to 8 minutes.
When the pot beeps, release the pressure by carefully pulling the knob toward you, or pressing the button down.
Add the melted butter to the pressure cooker and smash the potatoes with a potato masher.
Add the chopped parsley and stir to combine.
Stir in the milk adding as much as needed to reach desired consistency.
Season with sea salt and black pepper. Serve warm topped with a knob of butter in the center.
Recipe Notes & Tips
- Cut the potatoes into uniform cubes so they cook in the same amount of time.
- I peeled mine, but unpeeled "rustic style" is delicious as well.
- These mashed potatoes are Whole30 and Paleo compliant if you use non-dairy milk and ghee.
- The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.
Got leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on the stove with additional chicken stock or milk to thin as needed.
Tools used to create this recipe
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What to serve with Irish Champ Mashed Potatoes
- Guinness Glazed Salmon - shown above
- Instant Pot Rosemary Garlic Pork Roast
- Oven Roasted Spatchcock Chicken
- Instant Pot Whole Roast Chicken
- Guinness Beef with Herb Dumplings
- Oven Baked Shrimp
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Irish Champ Potatoes
Equipment
- Pressure Cooker
Ingredients
- 1 cup chicken stock
- 2.5 pounds Russet potatoes peeled and cut into 1-inch pieces
- 0.5 cup finely chopped sweet, yellow onion
- 2 tablespoons Irish butter plus more for serving - I used Kerrygold
- 1 large bunch parsley about 2 cups
- 4 ounces milk
- 1 teaspoon sea salt or to taste
- .25 teaspoon black pepper or to taste
Instructions
- Pour chicken stock into the liner of your pressure cooker, then add the finely chopped onion. Next, add the cubed potatoes.
- Secure the lid and check to make sure the knob is in the "Sealing" position. Select "Manual/Pressure Cook" and adjust the timer to 8 minutes.
- When the pot beeps, release the pressure by carefully pulling the knob toward you, or pressing the button down.
- Add the melted butter to the pressure cooker and smash the potatoes with a potato masher. Add the chopped parsley and stir to combine.
- Stir in the milk adding as much as needed to reach desired consistency.
- Season with sea salt and black pepper. Serve warm topped with a knob of butter in the center.
Notes
- Cut the potatoes into uniform cubes so they cook in the same amount of time.
- I peeled mine, but unpeeled "rustic style" is delicious as well.
- These mashed potatoes are Whole30 and Paleo compliant if you use non-dairy milk and ghee.
- The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on the stove with additional chicken stock or milk to thin as needed.
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