Champ

• 500 g medium-sized floury potatoes
• 4-5 spring onions, trimmed and chopped (white and some of the green)

Put the unpeeled potatoes into a pan of salted water, bring to the boil and simmer for 20-25 minutes or until tender. Drain and return to the empty pan, off the heat. Cover with a tea towel (or newspaper) and leave to steam and dry off for 5 minutes. Then uncover and leave until cool enough to handle.

Peel the potatoes and put them through a mouli-légumes or potato ricer into a clean sa