Scrub the potatoes and then put them in a large pot. Cover the potatoes with a few inches of water. Bring the water to a boil and then turn down the heat to maintain a gentle simmer. Boil the potatoes whole until a skewer easily passes through them. Drain the potatoes, and let them cool enough to handle.
Add the scallions, milk, butter and salt to a small saucepan and bring the mixture to a boil. Turn down the heat and cook the scallions until they are tender, but still green.
Peel the potatoes and pass them through a potato ricer or food mill.
Add the scallion mixture along with the gorgonzola and stir until combined. Be careful not to overmix the Champ or the potatoes will get gummy.