First, rinse and scrub the potatoes well to remove any soil that may cling to the skins. Boil the uncut potatoes in their skins. Some cooks prefer to peel the potatoes prior to boiling but I find that a lot of the starch is lost that way. So, I peel them after they have been cooked. Most times, I don’t bother to peel them at all.
Make sure that the potatoes are completely covered with water. Optionally, you may add salt.
Cook the potatoes until very tender. To test, drive a pointed knife at the thickest part of the largest potato. If the knife goes in without any resistance, the potatoes are done.
Drain the potatoes and peel at once. Do not wait for the potatoes to cool because you really need to mash them while still very hot. That’s the secret to cottony soft mashed potatoes.
If you’re okay with not peeling them, skip the peeling part. But if you’d rather remove the skins, here’s the trick so as not to burn your fingers. Pick up a potato using a fork. With the fork in one hand, use the other hand to peel off the skins. They will come off easily.
Then, throw in the butter (cut into small cubes) and mash the potatoes. The butter will melt into the potatoes.
Add salt, pepper and finely chopped (or finely sliced) scallions. Stir.
Pour the milk in a thin stream, lightly stirring as you pour, until you reach the consistency that you prefer.
Adjust the seasonings and serve your Irish champ.