In Ireland it is know as Champ made by combining mashed potatoes and chopped scallions with butter and milk, and optionally, salt and pepper.I t is simple and inexpensive to produce. In some areas the dish is also called "poundies".
Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of scallions.
1 1/2 pounds red potatoes (about 8 small), quartered, skin left on
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into pieces
Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth.