Name: Scallion Champ
Ingredients: 6 Unpeeled 'old' potatoes eg Kerrs Pinks or; up to 8; ; Golden Wonder; 55 g Finely chopped spring onions; up to 110; 300 ml Milk; up to 350; 55 g Butter; up to 115; Salt and freshly ground black pepper

The proper understanding of everything in life begins with God. No one will ever understand the necessity of conversion who does not know why God created us. He created us 'in His image' so that we would image forth his glory in the world. We were made to be prisms refracting the light of God's glory into all of life. Why God should want to give us a share in shining with His glory is a great mystery. Call it grace or mercy or love – it is an unspeakable wonder. Once we were not. Then we existed – for the glory of God!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		A, Year, At, Ballymaloe	6	servings

INGREDIENTS

6		Unpeeled 'old' potatoes eg Kerrs Pinks or; up to 8
		; Golden Wonder
55	g	Finely chopped spring onions; up to 110
300	ml	Milk; up to 350
55	g	Butter; up to 115
		Salt and freshly ground black pepper

INSTRUCTIONS

Scrub the potatoes and boil them in their jackets. Cover the spring onions
with cold milk and bring slowly to the boil. Simmer for about 3-4 minutes,
then turn off the heat and leave to infuse. Peel and mash the potatoes
while hot, mix with the boiling milk and spring onions. Beat in half the
butter. Season to taste with salt and freshly ground pepper. Serve in a
large bowl with the remaining butter melting in the centre.
You can reheat the champ later in a moderate oven (180C/350F/gas4). Cover
with foil while it reheats to avoid a crust forming on the top.
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