Champ Potatoes

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.