STEP 1
Boil the potatoes for 15 mins or until tender. Drain, then mash.

STEP 2
Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.

STEP 3
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.