Champ is served piled high on the dish, with a well of melted butter in the
center. It is eaten with a spoon from the outside, each spoonful being dipped in
the well of melted butter.
Peel potatoes and cook in boiling water. Simmer milk and scallions together
for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the
scallions, salt and pepper, and half the butter.