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Side dish from Irish cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
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Boil the potatoes for 15 mins or until tender. Drain, then mash.
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Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
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Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
Per serving
321
kcal
Calories
7.4
g
Protein
12.2
g
Fat
47.4
g
Carbs
5.9
g
Fiber
Round out the meal.
