Irish Scallion Champ

by Darrin
(Boston)

6 to 8 unpeeled Russet or Yukon Gold potatoes

1 1/2 cups cold milk

1/2 to 1 stick butter

1 bunch scallions (use bulb and green stem), finely chopped

Salt and freshly ground pepper

1. Boil potatoes until tender.

2. In pan, cover scallions with milk. Slowly bring to boil. Simmer 3-4 minutes, turn off heat and let sit to infuse flavors.

3. Peel and mash potatoes. While hot, mix in hot milk and scallions. Beat in butter. Season with salt and pepper. Serve with generous pat of butter melting in center.

Champ may be put aside and heated, covered with foil, in a 350 F oven. Champ is one of the best-loved Irish potato recipes.