Jamie Oliver calls champ the ‘epic cousin of mashed potato’ and ‘possibly one of the best potato recipes in the world’. If you have your own favorite recipe for mashed potatoes, just follow that and add the scallions at the end, and voilà! Now you have champ.
1 kg floury potatoes, such as Kerr’s Pink or Maris Piper
125 ml milk
100 g butter
6 scallions, white and green parts finely sliced
salt and freshly ground black pepper
Peel the potatoes and slice them 1/4 inch thick. Put them in a large pot of generously salted water and bring to the boil. Simmer until the potatoes are tender, then drain.
Return the potatoes to the pot off the heat, cover with a clean tea towel and allow to sit for 5 minutes (this helps to dry out the potatoes, resulting in a fluffier mash).
Meanwhile, while the potatoes are cooking, place the milk, butter and scallions in a saucepan over a medium heat, until the butter has melted. Mash the potatoes, then pour in the hot milk and scallion mixture and beat with a wooden spoon until the mash is fluffy and light.
Taste for seasoning and serve piping hot.
This recipe and others can be found on Dinnerdujour.org