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Ingredients

Method

  • 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.

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A star rating of 4.3 out of 5.6 ratings
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