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Potatoes, Sides, Vegetarian


Champ proves the Irish are genius, forget the famous black stout, this is the best. I don’t know anyone that doesn’t like mashed potato and when it’s done properly (i.e. with spring onion added) I think it’s the perfect accompaniment to any hearty meat dish.

This recipe was from the BBC GoodFood website and you can find the original here.

Serves 4 (I reduced all ingredients by half to serve 2 people)

40 – 50 minutes total cooking time


  • 100g spring onions , cut into rings
  • 150ml full-fat milk
  • 900g mashing potatoes , such as King Edward or Maris Piper
  • 85-100g butter
  • Extra butter, for serving

Method of Preparation:

  1. Put the spring onions and milk in a small pan and heat to boiling. Take off the heat and leave to infuse.
  2. Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
  3. Remove from the heat and mash the potatoes with the butter until no lumps are left. Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with a wooden spoon to make the potatoes fluffy. Season well.

This might initially seem like quite a lot but believe me you’ll have it done within the hour and a good 35 minutes of that was simply boiling up the spuds! Roast meat always takes more than an hour in the oven so you’ve really not got any excuse.

When these two meet...

As I said earlier this is a wonderful little way to glam up your mash, hope you enjoy! You’ll see in the above picture that I’m using new potatoes. It took about 45 minutes to cook them properly but the result was just as good as with Maris Piper.

The BBC serving suggestion is to get it on individual plates with a hollow in the centre of each serving in which you can put a big knob of butter. Diners then dip each forkful into the pool of melted butter before eating. Sounds very traditional, for me I just load it up with butter in the pan and get a good dollop on the plate.


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