Warming the pans while your page comes together
Side dish from Irish cuisine
Ásgeir Hólm
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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.
Round out the meal.
