Traditional Irish Champ

This looks similar to colcannon, but champ is native
to the North of Ireland. It's made by blending scallions
or green onions with creamy mashed potatoes.
Great on it's own, served steaming hot with extra butter
which will melt through it, also a perfect side dish for sausages.

Ingredients:
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste

Directions:
Place potatoes into large pot, and fill with enough water to cover.
Bring to a boil, and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes
to dry out for a few minutes.
Meanwhile, heat the milk and green onions
gently in a saucepan, until warm.
Mash the potatoes, salt and butter together until smooth.
Stir in the milk and green onion until evenly mixed.
Season with freshly ground black pepper. Serve piping hot in bowls.
Set out some extra butter for individuals to add to their servings.