Serves 4
Ingredients
8-10 Rooster potatoes-peeled and cut into even sized chunks
150ml milk
25g butter
2 scallions, chopped
1 x dessertspoon wholegrain mustard
Salt and freshly ground pepper
Knob of butter
Method
- Cook the potatoes in boiling salted water for 20-25 minutes or until just tender. Drain well and keep hot.
- Gently heat the milk with the butter and scallions for 1 minute.
- Mash the potatoes, add the milk mixture and the mustard.
- Mix well and serve piled on to warmed plates with a knob of butter in the middle.
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