Champ

(A Traditional Irish Potato Dish)

Ingredients

• 750kg floury British Queen Potatoes
• Bunch of spring onions, including the green tops, chopped
• 500mls milk
• 50gs butter
• Salt & Pepper

Method

1. Cut the floury British Queen potatoes into large, even dice. Cover potatoes with cold salted water.
2. Bring to boil, turn down heat & simmer very gently for 10-15 mins.
3. Meanwhile put the spring onions in saucepan with the milk, bring to boll, then simmer for 2-5 minutes. Remove from the heat/and infuse for 10mins.
4. Drain potatoes In a colander and return to pan to steam dry.
5. Pass quickly through a potato ricer, or mouli.
6. Fold In the milk and spring onions mixture, without overworking, then the butter, salt and pepper.
7. Put into a clean pan and reheat. To serve, spoon into small mounds on plate and make a hollow in top and insert a little melted butter.
   Note: It is vital that the potatoes remain very hot during the mashing process.