Ham with Cabbage and Potatoes with Champ Potatoes

Ingredients

• 2 lb Russet potatoes (about 4 large, peeled and quartered)
• 1 cup whole milk
• 4 oz unsalted butter (cubed, plus extra for serving)
• 1 bunch scallions (finely sliced, white and green parts separated)
• 1 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Boil the potatoes

   • Place the peeled and quartered potatoes in a large pot.
   • Cover with cold water by about 1 inch and add a generous pinch of salt.
   • Bring to a boil over high heat, then reduce heat to a simmer and cook for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes thoroughly in a colander.
2. 2

   Warm and infuse the milk

   • While the potatoes are boiling, combine the milk and the sliced white parts of the scallions in a small saucepan.
   • Heat over medium-low heat until the milk is hot and steaming, but do not let it boil.
   • Remove from the heat and set aside to let the scallion flavor infuse into the milk.
3. 3

   Mash the potatoes

   • Return the hot, drained potatoes to the pot and place it back on the stove over low heat for 1 minute to cook off any excess moisture.
   • Mash the potatoes using a potato masher or a ricer until they are smooth and free of lumps.
   • Add the cubed butter and stir until it is completely melted and incorporated.
4. 4

   Combine and finish the champ

   • Gradually pour the warm milk mixture (including the scallion whites) into the potatoes, mixing continuously until you reach a creamy consistency.
   • Fold in the sliced green parts of the scallions.
   • Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, or more to your taste.
5. 5

   Serve immediately

   • Spoon the champ into warm serving bowls.
   • Make a well in the center of each portion and add an extra knob of butter, allowing it to melt into the potatoes.
   • Serve hot as a side to your favorite main course.