We decided to rip out all the green onions in our garden, since they’d been growing for over a year. We’d been amazed since planting them that the multitude of seeds we planted, assuming only some would grow… all grew. After ripping them out, I had a lot of green onions to use up so I went searching for recipes that seemed like a good showcase for them. I recently learned America’s Test Kitchen’s Whipped Potatoes recipe (see page 3, the secret is steaming and using a stand mixer) so potatoes in concert with the onions sounded like a great idea. They turned out lovely. Who says British/Irish food isn’t any good?
- 100g spring onions , cut into rings [100 grams is almost a cup, use a cup and you’ll be fine]
- 150ml/¼ pint full-fat milk [I used 2%]
- 900g/2lbs mashing potatoes, such as King Edward or Maris Piper [I used what I had around, and I left the skin on]
- 85-100g/3-4oz butter
- extra butter, for serving
- Put the spring onions and milk in a small pan and heat to boiling. Take off the heat and leave to infuse.
- [I used the ATK steaming/mixer method mentioned earlier for the potatoes and left the skin on, but to each his own] Boil whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
- Remove from the heat and mash the potatoes with the butter until no lumps are left. Reheat the milk and the spring onions, then gradually beat this into the potatoes, mixing well with a wooden spoon to make the potatoes fluffy. Season well.
- Serve on individual plates with a hollow in the centre of each serving in which you can put a big knob of butter. Diners then dip each forkful into the pool of melted butter before eating.