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1 3/4 pounds potatoes
1 bunch scallions, trimmed and sliced fine
2/3 cup whole milk
Salt and freshly-ground black pepper, to taste
1/2 cup (1 stick) butter
Peel the potatoes and cut them into small pieces. Bring to a boil in a pot of salted water, then cover and simmer for 15 to 20 minutes or until tender.
Meanwhile, simmer the scallions gently in the milk for 2 to 3 minutes.
Drain the potatoes, then return them to the pot and place them over low heat for a minute or so to allow any excess water to evaporate.
Add the milk and onions, and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go.
Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.
Makes 4 servings.
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