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1
Cut the potatoes into even chunks and cover with cold water, add the 1 teaspoon salt and bring to a boil.
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2
Cook the potatoes for about 20 minutes or until tender.
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3
While the potatoes cook, warm the milk in a saucepan over gentle heat, add the green onions, bring to a boil, reduce the heat and simmer for a few minutes until the onions are tender.
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4
(If you plan to serve the champ with soft boiled eggs, put 4 large eggs in a saucepan, cover them with water and bring to a boil, remove from the heat and let stand in the hot water for 4 minutes then quickly pour cold water over eggs and remove eggs.
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5
).
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6
Drain the potatoes, return them to low heat and shake the pan over the elements for a minute or so to make sure they are quite dry.
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7
Mash the potatoes with the milk mixture and butter until smooth.
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8
Season with salt and pepper.
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9
Cover the potatoes with a clean tea towel and the saucepan lid while you shell the eggs.
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10
Spoon the potato into 4 warmed pasta bowls, make a well in the centre of the potatoes, place shelled egg in the well, slice the egg in half and add more salt and pepper, if desired.
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11
Serve immediately.
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12
Great Potatoes.
