Champ

Method

Peel and cut the potatoes into even chunks, then boil in salted water until tender, approximately 15-20 minutes. Whilst the potatoes cook, gently warm the milk with half the butter and all the chopped spring onions, being careful not to boil. Drain the potatoes thoroughly and mash until smooth, then gradually beat in the warm milk mixture until light and fluffy. Season generously with salt and white pepper to taste. Divide into bowls and top each serving with a knob of the remaining butter, allowing it to melt into a golden well in the centre. Serve immediately while still steaming.