This is a take on champ, a traditional Irish dish of potatoes mashed with scallions or spring onions. I use buttermilk and Yukon Gold potatoes to give the potatoes a lot of flavor without tons of butter. To mash the spuds, I strongly recommend a food mill. The mill yields fluffy, lump-free potatoes, and even better, it will separate most of the skins from the potatoes, so you don’t need to peel them!

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