This traditional Irish dish of mashed potatoes with butter, milk and spring onions is unquestionably one of the most delectable potato dishes to come out of the Emerald Isle! Serve these comforting potatoes with corned beef, salt beef, ham, pork or sausages.
900g potatoes, peeled and cut into small chunks
75g salted butter
1 bunch of spring onions, trimmed and finely chopped (about 12 to 14)
salt and pepper to taste
This traditional Irish dish of mashed potatoes with butter, milk and spring onions is unquestionably one of the most delectable potato dishes to come out of the Emerald Isle! Serve these comforting potatoes with corned beef, salt beef, ham, pork or sausages. (This dish originates from Northern Ireland)
Boil the potatoes in salted water until soft and then drain them thoroughly.
Add the milk, half of the butter and the spring onions and leave the lid on the hot potatoes for 2 to 3 minutes. Season to taste with salt and pepper and then mash the potatoes until smooth.
Spoon the champ into a serving dish, make a well in the centre off the potatoes and add the rest of the butter. Serve immediately.
NB: You can add all of the butter to the mashed champ instead of adding at the point of serving if you wish.
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