Pea And Spring Onion Champ

1. 1

   To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.

2. 2

   Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.

3. 3

   When cooked, drain all the water off, peel and mash with most of the butter while hot.

4. 4

   Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.

5. 5

   Add the parsley and take off the heat.

6. 6

   Add the potatoes, keeping some of the milk back in case you don't need it all.

7. 7

   Season to taste and beat until creamy and smooth, adding more milk if necessary.

8. 8

   Serve piping hot with the remaining butter melting in the centre.

* Per serving · 4 servings · Values may vary.

No additional tips available.