Mustard champ — creamy Irish mashed potato beaten with milk, butter, wholegrain mustard and spring onions. A simple, comforting side, great with gammon or fish pie.
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Preparation
- Boil the potatoes for 15 minutes or until tender, then drain and mash.
- Heat the milk and half the butter in the corner of the pan, then beat into the mash along with the wholegrain mustard.
- Gently fry the spring onions in the remaining butter for 2 minutes until just soft but still a perky green, then fold into the mash and serve. Great with gammon or to top a fish pie.
