Instructions: Scrub the potatoes and boil them in their jackets. Cover the spring onions with cold milk and bring slowly to the boil. Simmer for about 3-4 minutes, then turn off the heat and leave to infuse. Peel and mash the potatoes while hot, mix with the boiling milk and spring onions. Beat in half the butter. Season to taste with salt and freshly ground pepper. Serve in a large bowl with the remaining butter melting in the centre.

You can reheat the champ later in a moderate oven (180C/350F/gas4). Cover with foil while it reheats to avoid a crust forming on the top.

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