Champ

There are as many versions of this Irish potato dish as there are towns in Ulster, which is where champ comes from. This is mine.

The recipe given will serve four at least and probably six. Assemble the following:

• 125 g scallions (spring onions)
• 300ml milk
• 6 medium sized potatoes
• 75g butter
• salt and pepper

Chop the scallions and simmer them in the milk until they are soft. This will draw out their flavor and give a nice texture to your dish.

Boil the potatoes using my basic method and then mash them. The easiest way to do this is with a potato ricer or mouli grinder if you have one. Personally I use a hand masher and add the onion milk a little at a time to make life as easy as possible.

Really work the milk into the mashed potato so that you have a sort of whipped finish. A large whisk may well help you with this.

Taste and season with the salt and pepper, put the potato into a serving dish and then allow the butter to simply melt over the top.

Delicious.

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