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  • 1.

    Allow the potatoes to dry, and then put them through a potato ricer

  • 2.

    Boil the milk with 100g of the butter and the sliced spring onions

  • 3.

    Beat in the potato and season with salt and freshly ground black pepper

  • 4.

    Serve piping hot with a knob of butter on top.

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Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Champ (Irish mashed potato with spring onions & butter).


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