Colcannon

Instructions

1. Put 250 g of peeled, quartered floury potatoes into a small saucepan, cover with cold water, salt generously and bring to the boil. Simmer steadily for 18-20 minutes, until the point of a knife slides in with no resistance.
2. Drain the potatoes in a colander and return them to the dry hot pan off the heat. Let them steam dry for 2 minutes, uncovered, so the mash stays fluffy rather than wet.
3. Meanwhile, put 50 ml of whole milk into a second small pan with 2 of finely sliced spring onions and bring to a bare simmer over a low heat. Infuse for 2 minutes without letting it boil over.