1.35kg potatoes, well scrubbed and left whole in their jackets
290ml Connacht Gold Fresh Milk
85g Connacht Gold Creamery Butter
salt and white pepper
1 large bunch spring onions, finely chopped
- Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly.
- Boil the milk and add to the potato, together with the spring onions.
- Season and stir well.
- Pile into a serving dish.
- Make a well in the centre and add the butter. Serve immediately.