Irish Mashed Potatoes

Method

1. I

   Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.

2. II

   When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.

3. III

   Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.

4. IV

   In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.

5. V

   If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.

6. VI

   Drain and mash.

7. VII

   Meanwhile, trim and slice the spring onions, including all the dark green bits.

8. VIII

   Place in a pan with the milk and simmer until tender.

9. IX

   Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.

10. X

    Season with salt and pepper.

11. XI

    Melt the remaining butter.

12. XII

    Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.

13. XIII

    Top with the onions.

14. XIV

    Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.