Champ

The Method for Champ

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1. Boil the potatoes in salted water 20 minutes, until a knife slides in with no resistance.

   Mark done

2. Meanwhile bring the milk almost to the boil, add the white parts of the spring onions and take it off the heat. Leave 2 minutes, then add the green parts.

   Mark done

3. Drain the potatoes and return them to the dry pan over low heat for 1 minute, shaking, to steam them dry.

   Mark done Start 1 min timer

4. Mash them thoroughly, or push them through a ricer.

   Mark done

5. Beat in the 100 g butter, then the hot milk with all the spring onions, the salt and the white pepper.

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6. Beat until light. It should be softer than an ordinary mash.

   Mark done

7. Pile into a warm dish, make a deep well in the centre and drop the piece of butter into it.

   Mark done

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Tips That Matter

• Steep the onions in the hot milk. Raw ones stay as flecks.
• Hot milk into hot potato, always.
• Softer than ordinary mash, and the well of butter is the dish.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairs Well With

Boiled bacon · Sausages · A glass of buttermilk

Storage

Refrigerated for 2 days. Reheat with a splash of milk. Do not freeze.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.