Mashed Potatoes with Green Onions (Irish Champ)

Champ is a simple warming dish which is cheap, easy to produce and very filling.  Similar to "poundies" which are traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter.. The other difference being that Champ is a side dish whereas Poundies are a main, hence the well to make it more fun for children.

2 lbs russet potatoes, peeled and cut into 1" pieces
½ cup whipping cream
¼ cup (½ stick) butter
1 bunch green onions, sliced (about 1⅓ cups)
sea salt
black pepper, freshly cracked

The best way-prepare the potatoes is to cook them in a steamer and then pass them through a food mill. Alternatively, boil them in salted water for about 15 minutes. 

Meanwhile, bring the cream and butter to simmer in a heavy small saucepan over medium heat, stirring often. Mix in the green onions. Remove from heat. Cover and let steep while the potatoes continue to cook.

When potatoes are soft enough, drain them thoroughly in a colander. Return potatoes to its original pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper.

Makes 4-6 servings.

Cooks Note: Champs can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.