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1
Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
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2
When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
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3
Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
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4
In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.
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5
If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
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6
Drain and mash.
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7
Meanwhile, trim and slice the spring onions, including all the dark green bits.
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8
Place in a pan with the milk and simmer until tender.
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9
Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
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10
Season with salt and pepper.
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11
Melt the remaining butter.
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12
Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
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13
Top with the onions.
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14
Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.
