another Irish classic, lovely with a stew or casserole
1 small bunch of spring onions
salt and black pepper
cut potatoes into even size chunks, and boil till tender.
cut green stems from spring onions and set aside. Finely chop the rest of the onions, put them into a saucepan with the milk. Bring to the boil, and simmer till just soft.
drain potatoes well, put them back into the pan. Return to the heat for one minutes, until all traces of moisture have evaporated.
mash the potatoes with the milk and onions and season well. Serve with the butter melting on top, garnish with the chopped stems of the spring onions.