Traditional Irish Champ Mash

Ingredients

Method

1. Peel the potatoes and cut into even sized chunks.
2. Put in a pan, cover with water and add a large pinch of salt. Bring to a boil then lower the heat and simmer for 10-15 minutes until the potatoes are soft when pierced with the point of a knife.
3. Drain well, keep covered and allow sit for 5 minutes for the potatoes to dry off a little.
4. Finely slice the spring onions, reserving the darker parts for garnish.
5. Pass the potatoes through a potato ricer or mash well with the butter until lump free and smooth.
6. Heat the milk and chopped scallions together in a small pot.
7. Add to the mashed potatoes and stir well in. Add a little more milk if needed to make a soft mash. Check the seasoning and adjust if necessary
8. Serve hot garnished with the remainder of spring onions and a generous knob of butter on top.