Peel the potatoes and steep in cold water for 1 hour.
Cover the potatoes with cold salted water and boil until tender.
Drain well and dry off by laying a folded cloth on top and returning the pot to a gentle heat for a few minutes.
Now mash the potatoes.
Chop the scallions very finely, using the green tops as well as the young bulbs.
Put them into a bowl and scald by pouring boiling water over them. (This keeps the tops bright green.)
Drain them well.
Add them to the milk and bring to a boil.
Pour the milk and scallions into the mashed potatoes.
Add pepper and taste for salt.
Beat until light and fluffy.
Champ is served on individual soup plates in little mounds.
A crater is scooped out at the peak and a pat of butter dropped into the center.
This is a traditional Irish dish.
I can well remember eating it when I was a child.
The soft potato was scooped up with a spoon from the outer edges.
It was then dipped in the well of butter at the center.
How lovely it tasted then.