Irish Champ

Cut up the whole bag of potatoes. Leave the skin on or peel the potatoes as you choose. I prefer to leave the skin on.

Place the potatoes in a large collander and wash the cut-up potatoes to clean off any dirt.

Place the washed potatoes in a large pot and fill with water until it just barely covers the potatoes.

Cover the pot and place on high heat on the stove.

Once the potatoes start boiling, take the cover off and turn the heat down on the stove to low. You may place the cover back on the pot once the boiling has calmed down. But, make sure to tilt the lid so that some steam can escape.

Simmer the potatoes in the pot for 40 minutes.

Remove from heat and drain all the water from the pot.

Using a manual potato masher, roughly crush the potatoes.

Add the milk, butter, salt, and parsley.

Using a standing or hand mixer, blend the ingredients together on a low speed.

Once the mixture is blended, turn up the speed on the mixer to whip the potatoes until very smooth. The consistency should be like a thick batter.

If your potatoes are soupy, then you added too much milk. You may add a little flour and try mixing again to thicken it up. If your potatoes are too dry, add some milk and mix again.

You can grate some cheese on top, if you choose. You may also use a sprig of lavender to garnish.