Champ

Champ

[cooked-sharing]

Champ

Yields1 Serving

 1.50 kg Potatoes
 175 ml Full fat milk
 50 g Butter
 1 Bunch scallions
 Salt & Pepper, to taste

1

Peel the potatoes, cut in half and steam until tender appox 30 - 40 minutes. Allow the potatoes to stand for a couple of minutes with the lid off to dry further.

2

Meanwhile chop the scallions and to a saucepan along with the milk, reserving a little for later, bring to the boil then taken off the heat and allow the scallions to infuse with the milk.

3

Mash the potatoes with a masher, potato ricer or my prefered method using a electric hand mixer on it's lowest setting until you have fluffy lump free mash. Add a little of the milk and give a further mix to incorporate. Add the remaining milk and scallions and stir in with a wooden spoon or spatula.

4

Put the butter into the pan that contained the milk along with the reserved scallions and melt over a low heat.

5

Stir half butter through the potatoes. Season well with salt and pepper. Dollop the potatoes into a serving dish, create some peaks. Pour the remaining butter over allowing it to pool in the hollows.

Category

Ingredients

 1.50 kg Potatoes
 175 ml Full fat milk
 50 g Butter
 1 Bunch scallions
 Salt & Pepper, to taste

Directions

1

Peel the potatoes, cut in half and steam until tender appox 30 - 40 minutes. Allow the potatoes to stand for a couple of minutes with the lid off to dry further.

2

Meanwhile chop the scallions and to a saucepan along with the milk, reserving a little for later, bring to the boil then taken off the heat and allow the scallions to infuse with the milk.

3

Mash the potatoes with a masher, potato ricer or my prefered method using a electric hand mixer on it's lowest setting until you have fluffy lump free mash. Add a little of the milk and give a further mix to incorporate. Add the remaining milk and scallions and stir in with a wooden spoon or spatula.

4

Put the butter into the pan that contained the milk along with the reserved scallions and melt over a low heat.

5

Stir half butter through the potatoes. Season well with salt and pepper. Dollop the potatoes into a serving dish, create some peaks. Pour the remaining butter over allowing it to pool in the hollows.

Champ

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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