The great thing about this Irish twist on the humble mashed potato is that you can prepare the bulk of it — the potato and spring onions — in advance, as both will keep in the fridge for two days. It goes particularly well with roast pork.

CHAMP

Serves 4-6

1½ kg maris piper potatoes, washed and dried

250g butter, softened

125g spring onions, finely sliced

250ml skimmed milk

Salt and pepper

Iced water

Preheat the oven to 180C/360F/Gas Mark 4. Put the potatoes on a baking tray and cook for 1 hour in the oven. Remove and, while still hot, cut in half and scrape out the flesh. Put this through a vegetable mill or potato ricer, or mash it by hand. Add the butter, stir gently to combine and set aside.

Meanwhile, put the spring onions in a plastic container and pour in enough of the milk to cover them. Cover with clingfilm or a tight-fitting lid. Get the ice bath ready, then cook the spring onions in the microwave on full power for 1 minute. Remove the lid, using a cloth to avoid being burnt by the steam, and check the spring onions; they should be cooked through, but retain a bite. They may need longer, depending on the power of your appliance. If so, place back in the microwave with the lid on for a further 30 seconds and check again. Repeat until cooked. (If you don’t have a microwave, steam or boil the spring onions in milk in a sealed container. The same process applies, but allow 3 minutes’ cooking time before checking.) Pour off half the oniony milk and set aside. Place the container into the ice bath immediately and stir occasionally until cold.

When you’re ready to eat, gently warm the mash in a large saucepan. Heat the onion-infused milk with the remaining milk in a small saucepan and add most of it to the potatoes. Stir and check consistency. If they’re too dry, add a little more milk, but avoid stirring more than necessary or the potatoes will become sticky. When the potatoes are hot, add the spring onions, season and serve.

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