Champ ~ Irish Mashed Potatoes

Adapted from Full-On Irish by Kevin Dundon

Champ is a traditional Irish potato dish that has recently enjoyed a renaissance in contemporary cooking.

Serves 4-6

1-1/2 lbs potatoes, well scrubbed

7-1/2 Tablespoons milk

4 scallions or spring onions, finely chopped

½ stick butter

Salt and freshly ground white pepper

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes, or until completely tender when pierced with the tip of a sharp knife.

Heat the milk in a pan with the scallions for 5 minutes, or until the scallions have softened. Drain the potatoes in a colander, then peel while they are still hot. Push through a potato ricer or sieve, using a spatula. Beat 1-1/2 oz of the butter into the warm mashed potatoes and then mix in the milk and scallion mixture. Season to taste.

To Serve, spoon into a warmed serving dish and make a slight dip in the middle. Add the remaining knob of butter and allow it to melt into the champ.