Mustard champ

• potato↗1kg kg

  peeled and quartered

• milk↗200ml ml
• butter↗50g g
• wholegrain mustard↗1-2 tbsp tbsp
• spring onion↗2

  washed and sliced

Step-by-step instructions

1. 1

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

2. 2

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

3. 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.