Tips: To make colcannon, an Irish speciality, follow the main recipe, using half the butter. Cook about 1 1/4 lb shredded green cabbage or kale in a little water until tender, drain and then beat into the creamed potato. This is delicious served with sausages and grilled (broiled) ham or bacon. It may also be fried in butter then browned under the grill (broiler)

Yield:4

1. Boil the potatoes in a large pan of lightly salted water for 20-25 minutes, or until they are tender. Drain and mash the potatoes with a fork until smooth.
   
   
2. Place the milk, spring onions and half the butter in a small pan and set over a low heat until just simmering. Cook for 2-3 minutes, until the butter has melted and the spring onions have softened.
   
   
3. Beat the milk mixture into the mashed potato using a wooden spoon until the mixture is light and fluffy. Reheat gently, adding seasoning to taste.
   
   
4. Turn the potato into a warmed serving dish and make a well in the center with a spoon. Place the remaining butter in the well and let it melt. Serve immediately, sprinkled with extra spring onion.