Traditional Irish Champ

Peel and chop the potatoes into even-sized pieces.

Place the potatoes in a large pot and cover with cold water.

Add salt to the water and bring to a boil over high heat.

Reduce heat to medium and simmer the potatoes until tender, about 15-20 minutes.

While the potatoes are cooking, finely chop the spring onions.

In a small saucepan, heat the butter and milk over low heat until the butter melts.

Drain the cooked potatoes and return them to the pot.

Mash the potatoes until smooth and creamy.

Stir in the melted butter and milk mixture until well combined.

Add the chopped spring onions and mix until evenly distributed.

Season with salt and black pepper to taste.

Serve hot, garnished with additional spring onions if desired.

Allergens