Traditional Irish Champ

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1. 1Step 1: Cook the peeled, cubed potatoes in boiling salted water until tender. Drain them and return them to the pan with a clean tea towel on top to help absorb extra moisture.
2. 2Step 2: Use a handheld potato masher or potato ricer to mash the potatoes thoroughly.
3. 3Step 3: While the potatoes are cooking, simmer the milk and scallions together for about five minutes. Do not let the milk boil, keep it at a low simmer only.
4. 4Step 4: Add the hot milk and scallions, salt, pepper, and 4 tablespoons of the butter. Stir until the butter has melted and everything is well combined.
5. 5Step 5: Melt the remaining two tablespoons of butter. Keep it warm to use for serving.
6. 6Step 6: Serve the champ piled high on the plate with a well of melted butter in the center. Eat from the outside, dipping each spoonful into the well of melted butter.