Champ

For 4 persons

Ingredients

• 100g spring onions
• 140ml of milk
• 900g potatoes
• 75g-100g of butter
• Butter for serving

Method

1. Place the spring onions in milk and leave to boil in a saucepan before removing from the heat and leaving to soak.
2. Boil the potatoes in their skins for 30-40 minutes or until tender.
3. Drain and peel the skins.
4. Place the potatoes back in the saucepan, cover and warm for a few minutes.
5. Remove the potatoes from the heat and mash with butter until smooth.
6. Re-heat the milk and spring onions gradually, add to the mixture and mix well with the potatoes with a wooden spoon to keep the potatoes light.
7. Season well.
8. Serve the potatoes with a dip in the middle in order to leave the butter to melt.

Colcannon

Ingredients

• 1lb cabbage
• 2lb of potatoes
• 2 small leeks
• 1 cup of milk
• Salt and pepper to taste
• ½ cup and 2 tbsp of butter
• A little nutmeg

Method

1. Core, quarter and finely chop the cabbage and place in a saucepan.
2. Cook in salted water for 15 minutes or until tender.
3. Peel and cut the potatoes into 2 inch pieces and cook in salted water, also for 15 minutes.
4. Drain the cabbage and cut into small pieces.
5. Drain the potatoes and mash with hand.
6. Cut the onions finely and place in a saucepan large enough to hold the cabbage and potatoes.
7. Add the milk and cook for 8-10 minutes on a medium heat.
8. Add the potatoes, salt, pepper and nutmeg to the onion and milk and mix on a low heat.
9. Add the cabbage and ½ cup of butter and turn until they have the appearance of mashed potato.
10. Place the mixture on the centre of a plate with a dip in the middle to add the rest of the butter.