Champ (Irish Mashed Potato with Scallion)
Champ is an Irish mash in which scallions are simmered in the milk before it ever touches the potatoes. That step matters: the milk takes on a mild onion sweetness and the scallions soften, so the flavor runs through every forkful. The mash is kept soft and wet, then served with a pool of melted butter in the middle for each person to drag the potato through.
Instructions
Boil the peeled potatoes in water until they are cooked through and a knife slides in easily.
Drain the potatoes well and mash them in a large bowl.
Pour the milk into a saucepan and add the chopped scallions. Cook the milk vigorously so the scallions soften and flavor it.
Once the scallions are cooked, pour the contents of the pan through a sieve. Keep the milk and set it aside.
Add the sieved scallions to the mashed potatoes and mix well.
Stir in as much of the scallion milk as the potatoes will take, until the mixture is soft and wet.
Season with freshly ground pepper and with salt if you wish.
Serve the champ hot, with a well pressed into the center of each portion and filled with melted butter.
Make it personal.
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