Champ

• 1 kg (2¼ lb) floury potatoes, peeled and cut into chunks
• 200 ml (7

Put the potatoes in a large pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until just tender. Drain in a colander, return to a low heat and leave to dry out for 2 minutes.

In a separate pan, heat the buttermilk or milk, cream and half the butter. Add the spring onions and cook gently for 5 minutes to remove the raw flavour.

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