- 3 lb Glens of Antrim Potatoes, peeled and cut into pieces
- 200 mL milk or low fat cream, heated
- 100 g low fat butter
- 1 egg yolk
- 1 bunch spring onions, finely chopped
- Salt and freshly ground black pepper
- Cook the potatoes in boiling salted water until tender.
- Drain well.
- Fry the spring onions in a saucepan with the butter until tender.
- Mash the potatoes well, then add the spring onion, warm milk/cream, egg yolk, salt and pepper and mix well together.
- Serve piping hot.