Champ Potatoes

1. 1

   Step 1

   • a.Boil the potatoes
   • b.Place the peeled and quartered potatoes in a large pot.
   • c.Cover with cold water by about 1 inch and add a generous pinch of salt.
   • d.Bring to a boil over high heat, then reduce heat to a simmer and cook for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
   • e.Drain the potatoes thoroughly in a colander.
2. 2

   Step 2

   • a.Warm and infuse the milk
   • b.While the potatoes are boiling, combine the milk and the sliced white parts of the scallions in a small saucepan.
   • c.Heat over medium-low heat until the milk is hot and steaming, but do not let it boil.
   • d.Remove from the heat and set aside to let the scallion flavor infuse into the milk.
3. 3

   Step 3

   • a.Mash the potatoes
   • b.Return the hot, drained potatoes to the pot and place it back on the stove over low heat for 1 minute to cook off any excess moisture.
   • c.Mash the potatoes using a potato masher or a ricer until they are smooth and free of lumps.
   • d.Add the cubed butter and stir until it is completely melted and incorporated.
4. 4

   Step 4

   • a.Combine and finish the champ
   • b.Gradually pour the warm milk mixture (including the scallion whites) into the potatoes, mixing continuously until you reach a creamy consistency.
   • c.Fold in the sliced green parts of the scallions.
   • d.Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, or more to your taste.
5. 5

   Step 5

   • a.Serve immediately
   • b.Spoon the champ into warm serving bowls.
   • c.Make a well in the center of each portion and add an extra knob of butter, allowing it to melt into the potatoes.
   • d.Serve hot as a side to your favorite main course.

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