Champ

Method

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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.

   Mark done

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

Chef’s Tips

• 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.

Common Substitutions & Variations

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

Pairing Suggestions

• Boiled bacon
• Sausages
• A glass of buttermilk

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.