Scallion Champ

Directions

1. 1
   Scrub the potatoes and boil them in their skins.
2. 2
   Chop the scallions finely.
3. 3
   Cover with cold milk and bring slowly to a boil.
4. 4
   Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse.
5. 5
   Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and scallions.
6. 6
   Beat in the butter.
7. 7
   Season, to taste, with salt and freshly ground pepper.
8. 8
   Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.
9. 9
   Champ may be put aside and reheated later in a moderate oven, 350 degrees F (180 degrees C).
10. 10
    Cover with tin foil while it reheats so that it doesn't get a skin.
11. 11
    Scallion Champ is one of the best-loved Irish potato recipes.
12. 12
    A bowl of mashed flecked with green scallions and a blob of butter melting in the centre is 'comfort' food at its very best.
13. 13
    Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14. 14
    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.