This traditional Irish dish of potatoes and green or spring onions is enriched with a wickedly indulgent amount of butter – for complete indulgence, replace 60ml/4 tbsp of the milk with crème fraiche or buttermilk. Serve the champ as an accompaniment to beef or lamb stew for a warming and hearty winter meal.
1kg/ 2 1/4lb potatoes, cut into chunks
300ml/1/2pint/1 1/5cups milk
1 bunch spring onions (scallions), thinly sliced, plus extra to garnish
115g/4oz/1/2 cup slightly salted butter
1. Boil the potatoes in lightly salted water for 20-25 minutes, or until they are tender. Drain and mash the potatoes with a fork until smooth.
2. Place the milk, spring onions and half the butter in a small pan and set over a low heat until just simmering. Cooking for 2-3 minutes, until the butter has melted and the spring onions have softened.
3. Bea the milk mixture into the mashed potato using a wooden spoon until the mixture is light and fluffy. Reheat gently, adding seasoning to taste.
4. Turn the potato into a warmed serving dish and make a well in the centre with a spoon. Place the remaining butter in the well and let it melt. Serve immediately, sprinkled with extra spring onion.