Begin by peeling 1 kg of starchy potatoes and cutting them into 2-inch chunks. Place in a saucepan, cover with cold water, add pinch of salt, bring to boil, and cook for 15-20 minutes until fork-tender.

While potatoes cook, slice 2 stalks of spring onions, separating white and pale green from dark green tops.

In a small saucepan, combine 100 ml milk and 50 g butter over low heat until melted. Stir in sliced spring onions and simmer for 2 minutes.

Drain potatoes and return to saucepan. Mash vigorously until smooth.

Gradually mix in the warm milk and onion mixture until well incorporated. Season with pinch of salt and black pepper.

Serve in a dish, garnishing with reserved dark green spring onion tops.