Traditional Irish Champ

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1. 1Step 1: Scrub the potatoes and place them unpeeled into a saucepan. Cover with cold water. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the potatoes are fork-tender.
2. 2Step 2: While the potatoes are cooking, prepare the green onions. Cut off and discard the bottoms and the upper third of the green stalks. Finely dice the remainder.
3. 3Step 3: Place the chopped scallions in a saucepan and cover with one cup of whole milk. Reserve the additional 1/2 cup of milk, only to be used if needed.
4. 4Step 4: Turn the heat to a low setting and slowly bring the milk to a simmering point. Let it simmer for 3 to 4 minutes. Then turn off the heat and let it stand so the onion flavor can infuse the milk.
5. 5Step 5: Once the potatoes are cooked, drain the water and let them cool slightly. Peel the potatoes and return them to the saucepan. Use a potato masher to smash the potatoes.
6. 6Step 6: Add one ounce of butter to the hot milk and green onion mixture and allow it to melt.
7. 7Step 7: While the milk and potatoes are still hot, mix them together. Use the potato masher to combine them fully.
8. 8Step 8: If your potatoes are very floury you may need an additional 1/2 cup of milk. If so heat it slightly in a microwave for about 20 seconds, then gradually add it to the potatoes until you achieve a loose consistency.
9. 9Step 9: Season the potatoes with salt and pepper. White pepper would be used in Ireland rather than black pepper.
10. 10Step 10: Serve the champ in a bowl as a side dish or spoon it onto the plate beside a meat or fish dish.
11. 11Step 11: Use the back of a spoon to create a little hollow in the top of the champ. Then place a knob of butter right on top of the hot champ. The butter will melt and start to ooze down the sides.