Directions

1. 1

   Peel the russet potatoes and cut them into uniform 2-inch pieces. Place in a large pot, cover with cold salted water, and bring to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, until the potatoes are fork-tender and begin to break apart.

2. 2

   While the potatoes cook, prepare the scallions by trimming and discarding the root ends and any yellowed outer leaves. Slice the white and light-green parts into thin rounds, keeping them separate from the darker green tops.

3. 3

   In a small saucepan, combine the whole milk, heavy cream, and a pinch of kosher salt. Add the sliced white and light-green scallion parts to the milk mixture and gently heat over medium-low heat for 5 to 7 minutes until warmed through and fragrant. Do not bring to a boil. Remove from heat and keep warm.

4. 4

   When the potatoes are fully cooked, drain them in a colander and return to the pot. Allow to sit undisturbed for 1 minute to release steam.

5. 5

   Mash the potatoes using a potato masher or ricer until smooth and mostly free of lumps. Gradually pour the warm milk and cream mixture (including the infused scallion pieces) into the mashed potatoes while stirring gently with a wooden spoon.

6. 6

   Cut 3 tablespoons of the butter into small cubes and fold into the potatoes until fully incorporated. Season with 3 teaspoons of kosher salt and the ground white pepper. Stir in the reserved scallion green tops, reserving a small handful for garnish.

7. 7

   Transfer the champ to a serving dish and make a shallow well in the center. Top with the remaining 2 tablespoons of butter cut into pats, and sprinkle with the reserved scallion greens. Serve immediately while hot and creamy.