Irish Champ with Scallions and a Butter Well

What you need

• 900 g (2 lb) floury potatoes, such as russet, peeled and cut into even chunks
• 8 scallions, white and green parts, thinly sliced
• 200 ml (3/4 cup) whole milk
• 80 g (5 1/2 tbsp) butter, plus 20 g (1 1/2 tbsp) for the wells
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the potatoes in a large pot, cover with cold water and add a generous pinch of salt.

2. 2

   Bring to a boil, then lower the heat and simmer until a knife slides in with no resistance, 15-20 min.

3. 3

   Meanwhile, warm the milk with the scallions in a small saucepan over low heat. Let them simmer gently for 3-4 min, until the scallions are soft and the milk smells of them. Keep it warm.

4. 4

   Drain the potatoes and return them to the dry pot over low heat for 1 min to steam off the moisture.

5. 5

   Mash the potatoes until completely smooth, with no lumps.

6. 6

   Beat in 80 g of the butter, then pour in the hot milk and scallions in two additions, mixing until fluffy.

7. 7

   Season with salt and black pepper. Taste and adjust.

8. 8

   Pile the champ into warm bowls and press a well into the top of each. Drop in a spoonful of the remaining butter and let it melt.

9. 9

   Serve at once, dipping each forkful into the butter.

Imported from mamaneedscake.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.