This is a delicious way of making mash that transforms the humble spud into a seriously good dish.
- Scrub potatoes and boil in salted water.
- Cover spring onion with cold milk and bring to the boil. Simmer for 3 to 4 minutes, turn off heat and let it infuse.
- When potatoes are cooked, peel and mash while hot. Mix with milk and spring onion.
- Beat in some butter. Season, add chopped parsley and serve with butter.
Adding hot milk to hot potatoes is the secret to a light and fluffy mash. Always use a floury potato, such as agria, instead of a waxy variety.