Comber champ

Method

Peel and chop the potatoes into even chunks, then boil in salted water for 15-20 minutes until tender. Meanwhile, gently warm the milk with half the butter and the chopped spring onions for 3-4 minutes to infuse the flavour. Drain the cooked potatoes thoroughly and return them to the pot. Mash until smooth, then gradually add the warm milk and spring onion mixture, stirring gently until light and creamy. Season generously with salt and pepper. Divide into bowls and top each portion with a knob of the remaining butter, allowing it to melt into a golden pool on top before serving immediately.