Scallion Champ
A bowl of mashed potatoes flecked with green scallions with a blob of butter melting in the centre. ‘Comfort’ food at its best.
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
Ingredients
1.5kg (3lbs) unpeeled 'old' potatoes e.g. Golden Wonders or Kerr’s Pinks
110g (4oz) chopped scallions or spring onions (use the bulb and green stem) or 45g (scant 2oz) chopped chives
300-350ml (10 - 12fl oz) milk
50-110g (2 - 4oz) butter
salt and freshly ground pepper
Method
Scrub the potatoes and boil them in their jackets.
Chop finely the scallions or spring onions or chopped chives. Cover with cold milk and bring slowly to the boil. Simmer for about 3 - 4 minutes, turn off the heat and leave to infuse.
Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter.
Season to taste with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.
Scallion mash may be put aside and reheated later in a moderate oven, 180°C/350°F/Gas Mark 4.
Cover with parchment paper while it reheats so that it doesn’t get a skin and add the lump of butter just before serving.
