- Peel potatoes, slice into 1/2-inch rounds, and ok in boiling salted water until easily pierced with a fork.
- While potatoes are cooking, simmer milk and spring onions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, the spring onions, salt and pepper, and half of the melted butter.
- Pile the champ high on each plate and form a well in the center (as you would for gravy).
- Fill the well with remaining melted butter. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||8 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||6 g|