Irish Champ

• 2 ¼ lb. Yukon Gold potatoes, peeled and cut into 1” cubes
• 1 c. whole milk
• 1 bunch green onions, thinly sliced
• 6 tbsp. salted butter, divided
• salt and pepper, to taste

Place potatoes in a large pot and cover with cold water. Put a handful of salt in the water. Bring to a boil over medium-high temperature until tender, about 20 minutes. Meanwhile, simmer the milk and green onions in a small saucepan until warm, being careful not to boil. Once potatoes are tender, drain thoroughly and discard the water.

Return potatoes to the same pot and adjust heat to low. Add 4 tbsp. butter to the potatoes and season with salt and pepper, to taste. Stir in milk mixture until evenly mixed. Spoon mixture onto serving plates, leaving a well in the center of each mound of potatoes. Fill each well with ½ tbsp. melted butter.

Serve with pork chops or crispy sausages.