Mustard Champ

Ingredients

• 2 1/4 lbpotatoes, peeled and cut
• 3/4 cupmilk
• 3 1/2 tbspbutter, divided — half for mash, half for frying onions
• 2 tbspwholegrain mustard
• 1 bunchscallions, sliced
• salt, to taste
• black pepper, to taste

Method

1. 1

   Cover the potatoes with cold salted water, bring to a rolling boil, and cook until a knife slides through with no resistance, around 15 minutes. Drain them well and let the steam escape for a minute before mashing.

2. 2

   While the potatoes cook, warm the milk with half the butter in a small pan until the butter has melted; don't let it boil. In a skillet, melt the rest of the butter over low heat and soften the scallions for about 2 minutes. They should stay bright green rather than browning. Take them off the heat.

3. 3

   Mash the potatoes, then beat in the warm milk a little at a time and fold through the wholegrain mustard. Season generously with salt and pepper.

4. 4

   Stir the buttery scallions through the champ and take it to the table straight away, while it is still hot enough to melt a pat of butter on top.

Nutrition per serving