Instructions: Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly-ground pepper. Serve in one large or four individual with a knob of butter melting in the center.

Champ may be put aside and reheated later in a moderate oven at 350 degrees. Cover with foil while it reheats so that it doesnt get a skin.

Comments: One of the best-loved ways of cooking potatoes was (and is) to mash them with boiling milk, add chopped scallions or chives, and serve this creamy, green-flecked mixture with a blob of yellow butter melting in the center. Leeks, nettles, peas, and brown crispy onions are all delicious additions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.