How to make Champ and Colcannon

Peel and cut the potatoes.

Boil or steam the potatoes until soft but not mushy.

Chop the spring onions finely, using both the green and white parts.

Heat the milk in a pan.

Cook the chopped spring onions in the heated milk for about 5 minutes.

Drain the water from the cooked potatoes and mash them with salt, pepper, and plenty of butter until creamy.

Stir in the milk and scallions until the potatoes are smooth.

For colcannon, add white cabbage (or kale) to the mashed potatoes.

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