CHAMP

Ingredients:

2 LBS POTATOES (Kerrs pink) , 4 OZ SCALLIONS , ½ CUP MILK , SALT & PEPPER, 6 OZ BUTTER, CHOPPED CHIVES, CHOPPED FRESH PARSLEY

Method:

Peel and boil potatoes in salted water.

Drain well and allow to dry out completely

Trim and wash scallions

Slice them finely including the green part

Put ½ into saucepan with milk

Simmer gently until soft

Drain the scallions, reserving the milk.

Mash potatoes free of lumps

Beat in milk and scallions with 2 oz butter seasoning well until you have a nice fluffy

mixture

Divide between four pre-heated bowls shaping each serving into a mould with a dent in top into which you put a generous lump of butter.

Serve very hot, garnish with remaining scallions and chopped chives and parsley p.s beaten egg may be added to the champ (optional)