Galgorm Resort and Spa chef Israel Robb celebrates the humble potato by sharing some amazing new recipes from Gillies Bar and Grill
What you'll need
675g potatoes, peeled and quartered
1 cup scallions (spring onions)
Salt and pepper
Simmer the potatoes in lightly salted water until cooked — when pierced with a sharp knife the potato is soft in the middle.
Finely chop the white part of the scallion/spring onion and roughly chop the green part. Keep to one side.
Drain the potatoes and then add the butter and milk and mash until smooth and creamy.
Add the finely chopped white part of the onion and mix well.
Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.