Irish Champ

Instructions

1. Prepare the potatoes
   Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
2. Warm the milk mixture
   While the potatoes are cooking, combine the milk and chopped scallions in a small saucepan. Warm over low heat until steaming but not boiling. Remove from heat and set aside.
3. Mash the potatoes
   Drain the potatoes thoroughly in a colander, then return them to the hot pot. Allow them to steam dry for about 1-2 minutes. Add 4 tablespoons of butter and mash the potatoes until smooth and free of lumps.
4. Combine ingredients
   Slowly pour in the warm milk and scallion mixture, folding it into the mashed potatoes. Add salt, pepper, and nutmeg (if using). If desired, add the heavy cream for extra richness. Continue mixing until all ingredients are well incorporated and the potatoes are fluffy.
5. Create the well
   Transfer the mashed potato mixture to a warm serving dish. Use the back of a spoon to create a well in the center of the potatoes.
6. Serve
   Place the remaining 2 tablespoons of butter in the well to melt. Serve hot, encouraging diners to dip each scoop of potato into the melted butter as they eat.