Champ

Preparation

• 1
  1. Peel the potatoes and cut them into chunks of a similar size. Put them into a pan of cold, salted water and bring to the boil. Cook for about 15 or 20 minutes, until they are tender.
• 2
  2. Wash, peel and chop the spring onions into pieces, keeping the green parts aside for garnish. In a separate pan, melt the butter then turn off the heat. Place the spring onions in it to warm and add salt to taste.
• 3
  3. Drain the potatoes in a colander and steam dry them by placing a clean tea towel over them to absorb the excess moisture.
• 4
  4. Pour the milk into the potato pan and boil it. Turn off the heat, add the potatoes to the milk and mash them well together until really smooth. Add a good grinding of black pepper. Add the spring onions and any butter left in the pan and fluff it all together.
• 5
  5. Serve steaming hot in a serving dish, garnished with the green part of the spring onions sliced very thinly.