Instruction

• STEP 1 Boil the potatoes for 15 mins or until tender
• Drain, then mash
• STEP 2 Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard
• STEP 3 Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green
• Fold into the mash and serve
• Great with gammon or to top a fish pie