The quantities for this dish are variable as it is always made by "feel" and never by the book.
- 2 large potatoes per person
- A "bunch" of scallions (spring onions)
- Pepper and Salt
- "Lots" of butter.
- Peel and boil the potatoes until tender.
- Meanwhile clean and chop the scallions (one or two per person), using both green and white parts.
- Simmer the scallions in the milk with salt and pepper and a little butter for a few minutes. You will need between a cup and half a cup of milk for four people.
- Mash the potatoes and add the hot milk mixture. Stir in a knob of butter for each person.
Traditionally this dish is served on its own with no accompaniment or adornment. Each person gets a large amount of champ in a mound on a plate. Make a well in the center and put a lump of butter in. It will look like a potato volcano with a lake of melting butter in the center. Eat from the center, replacing the butter as it disappears. This is not a dish for the faint of heart or the health conscious.