1 kg floury potatoes (eg King Edward), peeled

Sea salt and black pepper

30g butter

Bunch of spring onions (about 6-8), trimmed and chopped

100ml double cream

100ml whole milk plus extra if needed

.

Cut the potatoes into similar-sized chunks and boil in salted water for about 10 minutes until tender when pierced with a small sharp knife. Drain well.

Mash the potatoes while still hot, using a potato ricer if you have one, then stir through the butter and chopped spring onions.

Pour the cream and milk into a saucepan and bring just to the boil. Take off the heat and gradually pour on to the potatoes, mixing well. If the mash is too thick, add a little extra milk. Season generously and serve.

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