Champ

• 750 g potatoes
• 6 spring onions, including the green tops,chopped
• 13 liter milk
• 50 g butter, plus extra for serving
• 175 g blue cheese, crumbled (optional)
• salt
• freshly ground black pepper

1. Peel potatoes and cut in to large even dice, cook in boiling salted water for 20-25 minutes or until tender.
2. Drain well.
3. Put the spring onions in a saucepan with the milk, bring to the boil, then simmer for 2-3 minutes.
4. Remove from the heat and infuse for 10 minutes.
5. Mash the potatoes, beat in the milk and onion mixture, then the butter, salt and pepper.
6. Put in a clean pan and reheat.
7. To serve, spoon into small bowls in mounds, make a hollow in the top and insert more butter and cheese (if using) Kale or cabbage can be used instead of the onions and cheese, would then be called Colcannon.

potatoes, spring onions, milk, butter, blue cheese, salt, freshly ground black pepper

Taken from www.food.com/recipe/champ-20423 (may not work)