2 lb – 900 g potatoes
1 small bunch of firm spring onions
¼ pint – 150 ml milk
2 oz – 50 g butter
salt and pepper
Peel the potatoes and cut into even-sized chunks. Boil in salted water for 20 minutes until cooked. Drain off the water and place the pan back on the heat for a minute to ensure all the water has evaporated.
Cut the top green stems from the spring onions and set aside for later. Chop the white of the spring onions finely and place in a small saucepan with the milk. Bring to the boil, turn down the heat and leave to simmer until soft.
Mash the potatoes until smooth, stir in the milk and onions and season well. Spoon into a warmed serving dish and serve piping hot with the butter melting on top and garnish with the chopped green stems of the spring onions.
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