Ingredients

• 1½kg/3lb 5oz potatoes
• scrubbed
• 100g/3½oz butter
• 500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream)
• 450g/1lb peas
• 75g/2¾oz spring onions
• chopped
• 4 tbsp chopped parsley
• salt and freshly ground black pepper

Directions

• To make the champ
• cook the potatoes in salted water for 5-10 minutes
• until tender.
• Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife
• because if they're floury potatoes they'll break up if you do.
• When cooked
• drain all the water off
• peel and mash with most of the butter while hot.
• Meanwhile
• place the milk in a saucepan with the peas and spring onion and boil for four or five minutes
• until cooked.
• Add the parsley and take off the heat.
• Add the potatoes
• keeping some of the milk back in case you don't need it all.
• Season to taste and beat until creamy and smooth
• adding more milk if necessary.
• Serve piping hot with the remaining butter melting in the centre.