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1
Scrub the potatoes and boil them in their skins.
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2
Chop the scallions finely.
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3
Cover with cold milk and bring slowly to a boil.
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4
Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse.
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5
Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and scallions.
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6
Beat in the butter.
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7
Season, to taste, with salt and freshly ground pepper.
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8
Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.
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9
Champ may be put aside and reheated later in a moderate oven, 350 degrees F (180 degrees C).
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10
Cover with tin foil while it reheats so that it doesn't get a skin.
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11
Scallion Champ is one of the best-loved Irish potato recipes.
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12
A bowl of mashed flecked with green scallions and a blob of butter melting in the centre is 'comfort' food at its very best.
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13
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
