Champ

• 2 lbs potatoes
• ¼-½ pint milk
• butter

Peel and cut up the potatoes, and cook them with plenty of salt for a bit too long, until they are really soft but not disintegrating. It takes about 25 minutes. Meanwhile chop the spring onions and parsley as finely as you can, and heat the milk. When the potatoes are done, drain them and mash them with the boiling milk, pepper and more salt if necessary, plus butter if you like. When they are