Always check the labels of the products you use.
Method
- 1
Get started. Put the spring onions and milk in a little pan and heat to boiling. Take the pan off the heat plus leave in order to infuse.
- 2
Cook. Boil whole potatoes in their skins for a period of 30-40 mins, or till soft all the way through (timing depends on their size). Tip off the liquid and peel off the skins.
- 3
Step 3. Set the potatoes back in the pan, put a lid on and lightly heat for a min or two. Take the pan off the heat and mash the potatoes using the butter till no lumps are left.
- 4
Step 4. Reheat the milk plus the spring onions, next gradually whip this in the potatoes, mixing well using a wooden spoon in order to make the potatoes fluffy. Season well.
- 5
Finish. Offer on individual plates using a hollow in the middle of every serving in which you can set a big knob of butter. Diners next dip every forkful in the pool of melted butter before eating.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read ("/¼ pint full-fat milk"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 363 kcal |
| Protein | 6.5 g |
| Carbohydrate | 44.8 g |
| of which sugars | 4.4 g |
| of which free sugars | 0 g |
| Fat | 18.7 g |
| of which saturates | 11.5 g |
| Fibre | 3.3 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
