Ingredients
Equipment
Method
- Place the peeled and quartered potatoes in a large pot and cover with cold, well-salted water.
- Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are completely tender and fall apart easily when pierced with a fork.
- Drain the potatoes thoroughly in a colander and let them sit for a minute to steam-dry.
- While the potatoes cook, combine the sliced scallions and milk in a small saucepan.
- Heat gently over medium-low heat until it just begins to simmer, then immediately turn off the heat. Let the mixture steep for at least 10 minutes.
- Return the dried potatoes to the warm pot and mash them thoroughly until smooth.
- Reheat the scallion milk until hot, then gradually pour it into the mashed potatoes, beating well after each addition.
- Beat in the 4 tablespoons of butter until melted and fully incorporated.
- Season generously with salt and pepper to taste.
- Spoon the hot champ into a deep, warmed serving bowl. Smooth the top and make a wide, shallow well in the center.
- Place the remaining 2-3 tablespoons of butter in the well. For extra tradition, add a tiny optional splash of milk to the well.
- Serve immediately while piping hot, dipping each forkful into the buttery lake.
Notes
For the fluffiest texture, let the drained potatoes steam-dry. If the champ is too stiff, beat in a little more warm milk. If too loose, beat it over very low heat for a minute to thicken. Variations: substitute milk with cream, add grated sharp cheddar, or briefly fry the scallions in butter before adding the milk. Excellent with sausages, pork chops, salmon, or boiled ham. Leftovers can be shaped into patties and pan-fried to make potato cakes.