Irish-American Champ

Infuse the Milk

• While the potatoes are boiling, combine the whole milk and thinly sliced scallions in a small saucepan.
• Heat over medium-low heat for 3-5 minutes until the milk is steaming and small bubbles form around the edges. Do not let it boil.
• Remove from the heat and let the scallions infuse their flavor into the warm milk.

Drain and Dry the Potatoes

• Once tender, drain the potatoes thoroughly in a colander, shaking to remove all excess water.
• Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot and let them sit for 1-2 minutes, shaking occasionally, to steam dry. This step is crucial for fluffy, not watery, champ.

Mash and Combine

• Remove the pot from the heat. Mash the potatoes until smooth using a potato masher or, for the best results, pass them through a potato ricer back into the pot.
• Add the room temperature cubed butter and gently fold it in until just combined.
• Pour in the warm milk and scallion mixture. Use a spatula to gently fold everything together until the liquid is absorbed. Be careful not to overmix, which can make the potatoes gummy.

Season and Serve

• Season with 1/2 teaspoon of fine sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.
• To serve traditionally, spoon the champ into warm bowls, make a well in the center of each serving, and drop in an extra pat of butter to melt into a golden pool. Serve immediately.