Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The noted Irish potato dish.


  • 4 oz (125 g) spring onions, chopped, or oz (40 g) chives, chopped
  • 10 fl oz (300 ml) milk
  • 6–8 potatotes
  • Salt and pepper
  • 3 oz (75 g) butter


If using onions, simmer these in the milk until soft. Boil the potatoes in salted water until just cooked, then mash. Add the onions and their milk and the chives, if used, together with the milk which you have heated separately. Season to taste with salt and pepper. Let the butter melt over the finished dish.