NZ Woman's Weekly


  • Total time

    15 minutes
  • Servings

  • Courses


Ready in 15 minutes, serves 4.

This is a delicious way of making mash that transforms the humble spud into a seriously good dish.

  • 6-8 potatoes, unpeeled
  • 1 bunch spring onions, finely chopped
  • 1 1/2 cup milk
  • 4-8 tbsp butter
  • Salt and freshly ground black pepper
  • 2-3 tbsp finely chopped parsley

1. Scrub potatoes and boil.

2. Cover spring onions with cold milk and bring to the boil.

3. Simmer spring onions for 3 to 4 minutes, turn off heat and let it infuse.

4. When potatoes are cooked, peel and mash while hot. Mix with milk and spring onions.

5. Beat in some butter. Season, add chopped parsley and serve with butter.

Cook’s tip: Adding hot milk to hot potatoes is the secret to a light and fluffy mash. Always use a floury potato, such as agria, instead of a waxy variety.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

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