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Ingredients:

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1 1/2 lb (2 1/2 cups) freshly cooked hot mashed potatoes
4 tablespoons melted butter (approx.)
Salt and pepper
10 spring onions, scallions or 2 leeks, cooked in 1/2 cup of milk
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Cook the chopped spring onions, green parts as well as white, in the milk; drain, but reserve the milk. Mash the potatoes, season to taste, then add spring onions. Beat well together and add enough milk to make the dish creamy and smooth. Put into a deep warmed dish, make a well in the centre, and pour the hot melted butter into it. The dry potatoe is dipped into the well of butter when serving.
Champ can also be made with chopped parsley, chives, young nettles tops and freshly cooked young green peas. In the latter case the peas are kept whole and added last. For a supper dish, scrambled eggs eggs are often served in the well in the centre. Sprinkled with chopped parsley, it makes an attractive dish.