Step 1: You will need…..
- 1 kg potatoes, peeled and cubed and reserved in a bowl of water
- 200 ml milk
- 1 bunch of scallions (spring onions), finely chopped
- 50 g butter
- salt and pepper
- 2 saucepans
- 1 spoon
- 1 whisk
- 1 colander
Step 2: Boil the potatoes
Put the potatoes into a pan and cover them with water. Turn onto a medium to high heat and bring the water to a simmer. Cook for 20-30 minutes, depending on your potato, until they become soft. Test them by gently breaking them with a spoon.
Step 3: Prepare the milk mixture
While the potatoes are cooking, place the second saucepan on the hob. Turn down to a more moderate heat. Then add the milk and the scallions. Bring it to a boil, turn off the heat and let it steep, to infuse the flavours, until the potatoes are ready.
Step 4: Drain the potatoes
Once the potatoes are cooked, take the pan to the sink and drain them into the colander. Tip them back into the same pan.
Step 5: Finish the potatoes
Put half of the butter into the pan of potatoes then add the onion and milk mixture and season well with salt and pepper. Using your whisk, mix into a creamy smooth consistency.
Step 6: Serve
Heap the potatoes onto a serving plate. Make a small crater in the middle of the mound. Then place the remaining butter into the centre of the hole. Your champ is ready to serve. Champ goes well with any dish that is complemented by mashed potatoes. Serve it with a roast of beef, lamb, or even with liver and onions. Enjoy!