Champ (food)

Colcannon's simpler cousin and the Northern Irish favorite: floury potatoes mashed with hot milk that has been infused with chopped scallions, served in a mound with a well of butter melting in the center. You eat from the outside in, dipping each forkful into the butter. It takes ten minutes more than plain mash and tastes like you tried far harder. It sits happily beside sausages, a piece of fish or a slice of boiled ham, and it is the dish to make first if you are new to Irish cooking.