Mustard champ

Method4 steps · about 30 min

1. 1

   Step 1: Wash and peel all the potatoes (1 kg), cut them into quarters and put them in a pot with water to cover. Bring to a boil and cook for fifteen minutes, or until completely tender, continuing as needed. Drain well and mash the actual cooked potatoes.

   Boil quartered potatoes until tender · 15 minUses 1 kg potatoes, peeled and quartered in step 1 · Water to cover the peeled quartered potatoes in their pot

2. 2

   Step 2: Heat all the milk (200 ml) and the first 25 g butter in the corner of the potato pan, then beat them into the actual mash with all the wholegrain mustard (2 tbsp).

   Uses All the actual mashed potatoes · 200 ml milk · First 25 g butter for milk · 2 tbsp wholegrain mustard

3. 3

   Step 3: Trim, wash and slice both bunches of spring onions (2 bunches). Gently fry all the sliced onions in the remaining 25 g butter for two minutes until just soft but still green, then fold this actual onion-and-butter mixture through the prepared mustard mash.

   Gently fry spring onions until just soft · 2 minUses All the prepared mustard mash · Remaining 25 g butter for spring onions · 2 bunches spring onions, washed and sliced in step 3

4. 4

   Step 4: Divide the finished champ into four side portions and serve hot.

   Uses All the finished champ