Champ

• 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
  

1. 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.
2. Meanwhile, simmer the scallions gently in the milk for 2 to 3 minutes.
3. 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.
4. 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.
5. 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.