Tatws pum munud

Method

Peel and dice the potatoes into small, even cubes of roughly 1cm to ensure rapid cooking. Boil a large pot of salted water and add the diced potatoes, cooking for about 5 minutes until just tender but still holding their shape. Drain thoroughly and return to the warm pot off the heat. Add the butter and spring onions, then pour in the warm milk whilst gently folding everything together to create a chunky, rustic texture. Season generously with salt and pepper to taste, then serve immediately whilst hot.