Champ

Instructions

1. Peel 300 g of floury potatoes and cut them into even chunks about 4 cm across so they cook at the same rate. Put them in a saucepan, cover with cold water, salt the water well and bring to the boil.
2. Lower to a steady simmer and cook uncovered for 18-20 minutes, until the point of a knife slides in with no resistance. Drain in a colander, return to the dry hot pan and let them steam off over the lowest heat for 2 minutes, shaking once, dry potato is what makes champ fluffy.
3. While the potatoes boil, finely chop 3 spring onions, keeping the green tops. Put them in a small pan with 60 ml of whole milk and bring barely to a simmer, then cook very gently for 4-5 minutes until the onions are soft and the milk is flecked green and smells sweet. Do not let it boil over.