Method

Infuse the Milk

Heat the Spring Onions and Milk:

In a small pan, combine the spring onions and milk. Bring to a boil, then remove from heat and allow to infuse.

Prepare the Potatoes and Bacon

Boil the Potatoes:

Place the potatoes in a large pot and boil them whole, with their skins on, for 30-40 minutes until tender (time will vary depending on size).

Drain and Peel:

Drain the potatoes, then peel off the skins. Return the potatoes to the pot, cover, and gently heat for a minute or two.

Cook the Bacon:

Grill or fry the bacon until crispy, then dice it.

Mash the Potatoes

Mash the Potatoes:

Remove the potatoes from the heat and mash them with the butter until smooth and lump-free.

Incorporate the Milk:

Reheat the milk and spring onions, then gradually beat the mixture into the mashed potatoes.

Mix well with a wooden spoon to achieve a fluffy texture. Season to taste.

Add Bacon:

Stir the diced bacon through the mashed potatoes.

Serve

Plate and Serve:

Serve the mashed potatoes on individual plates, creating a hollow in the centre of each serving.

Add a generous knob of butter in the hollow. Diners can dip each forkful into the melted butter for an extra indulgent bite.

Northern Island