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Irish Champ
from the kitchen of Sharmagne Leland-St. John

2 pounds potatoes, peeled and halved
1 cup milk
1 bunch scallions, thinly sliced
12 teaspoon salt, to taste
14 cup butter
1 pinch freshly ground black pepper to taste

Into large pot place potatoes, and fill with enough
water to cover. Bring to a boil, and cook until tender,
approximately 20 minutes.

Drain well. Return to very low heat and allow the
potatoes to dry out for a few minutes. Place a
clean tea towel over the potatoes to absorb any
remaining moisture.

While waiting, heat the milk and scallions gently in a
saucepan, until warm.

Together, mash the potatoes, salt and butter until
smooth. Stir in the milk and scallions until evenly
mixed. Season with freshly ground black pepper.

Serve piping hot in bowls. Set out extra butter to
add to the servings as desired.


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