Ireland

Champ

• 6-8 mealy potatoes
• 225ml milk
• bunch of spring onions, chopped including the green parts
• 110g butter, chopped into small pieces
• salt & pepper

Boil the potatoes in their skins and simmer the onion in the milk. When cooked remove the skins of the potatoes and mash. Using a wooden spoon, beat in the onion and milk until the puree is light and fluffy. Divide between four dishes and make a well in the centre of each. To each well add the chopped butter which will melt in the heat. Eat with a fork taking potato from the outside and dipping it into the butter.