Mustard Champ

Ingredients

• 2 1/4 lbpotatoes, peeled and cut
• 7/8 cupmilk
• 1 3/4 ozbutter, divided — half for mash, half for frying onions
• 2 tbspwholegrain mustard
• 1 bunchspring onions, sliced

Method

1. 1

   Boil the potatoes for 15 minutes, or until tender. Drain, then mash.

2. 2

   Heat the milk and half the butter in the corner of the pan, then beat into the mash along with the wholegrain mustard.

3. 3

   Gently fry the spring onions in the remaining butter for 2 minutes until just soft but still a vibrant green. Fold into the mash and serve.