Irish Champ

Ingredients

• 8 large unpeeled potatoes (russet potatoes)
• 4 ounces green onions (one bunch)
• 3/4 cup whole milk (extra may be needed)
• salt and pepper (to season)
• 2 ounces butter

Instructions

1. 1

   Scrub the potatoes and place them unpeeled into a saucepan. Cover with cold water. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the potatoes are fork tender.

2. 2

   Cut off and discard the bottoms and the upper third, dark green section of the green onion stalks. Finely dice the remainder of the green onions.

3. 3

   Place the chopped scallions in a saucepan and cover with one cup of whole milk. Reserve the additional 1/2 cup of milk, only to be used if needed. Turn the heat to a low setting and slowly bring the milk to simmering point. Let it simmer for 3 to 4 minutes. Then turn off the heat and let it stand so the onion flavor can infuse the milk.

4. 4

   Once the potatoes are cooked, drain the water and let them cool slightly. Peel the potatoes and return them to the saucepan.

5. 5

   Mash the potatoes with a potato masher.

6. 6

   Add one ounce of butter to the hot milk and green onion mixture, and allow it to melt.

7. 7

   While the milk and potatoes are still hot mix them together. Use the potato masher to combine them fully. If the potatoes are too dry, gradually add the remainder of the milk to achieve a slightly loose consistency. Season the champ with salt and pepper to taste.

8. 8

   Spoon the champ into a bowl to serve. Use the back of a spoon to create a little hollow in the top of the champ. Place a knob of butter in the hollow on top of the hot champ, and allow it to melt slightly before serving.