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

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

   Warm the milk with half the butter in a small pan until the butter has melted. Do not let it come to the boil.

3. 3

   Beat the warm milk mixture into the potatoes a little at a time, then fold through the wholegrain mustard. Season generously with salt and pepper.

4. 4

   Melt the rest of the butter in a skillet over low heat and soften the scallions for about 2 minutes. They should stay bright green rather than browning.

5. 5

   Stir the buttery onions 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.