Champ

Colcannon's simpler northern cousin — just potatoes, scallions, milk and butter. Sounds like nothing, tastes like everything.

Ingredients

• 2 lb floury potatoes, peeled
• 1 bunch scallions, finely chopped
• 1¼ cups milk
• 5 tbsp butter — Kerrygold
• Salt and pepper

Method

1. Boil the potatoes in salted water until completely tender.
2. Put the scallions and milk in a small pan and bring gently to a simmer. Take off the heat and leave to infuse for 10 minutes.
3. Drain the potatoes and let the steam escape for a minute — dry potatoes mash better.
4. Mash thoroughly, then beat in the infused milk and scallions.
5. Season and serve in bowls with a knob of butter melting in the middle of each.

Tip: Infusing the milk with the scallions rather than stirring them in raw is what separates good champ from lumpy mash.