This Irish dish sees smooth, buttery mash studded with crunchy spring onion slices – it makes a great side dish for a pie or casserole
- Serves: 4 persons
- 1kg floury potatoes, peeled and chopped
- 50g unsalted butter
- 100g spring onions, trimmed and finely chopped
- 100-150ml whole milk
Step 1Cook the potatoes in a pan of boiling salted water for 15-20 minutes or until starting to collapse when pressed against the side of the pan with a fork. Drain and leave to steam-dry for 5 minutes in the colander.
Step 2Meanwhile, melt half the butter in a small pan over a medium heat and fry the spring onions for 5 minutes until soft. Season.
Step 3Tip the potatoes back into the pan and mash well. Fold in the remaining butter and enough milk to make a smooth mash that easily falls off the spoon in dollops. Season well and fold in the fried spring onions along with any melted butter from the pan, then serve.