- Preparation and cooking time
- Serves 4
This comforting champ is perfect for topping a fish pie, or team with sausages and gravy for a good old favourite
- 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.