Preparation info
  • Serves


    • Difficulty


Appears in

By Mark Hix

Published 2006

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  • 500 g floury potatoes
  • 150-200 ml milk
  • 1 large bunch


Cook the potatoes in their skins until tender. When cool enough to handle, peel them and mash them.

While the potatoes cool, bring the milk to the boil, add the scallions, and let infuse off the heat for 3-4 minutes.

Add to the mashed potatoes with the chives and butter, season to taste and mix well.