With lamb sausages, champs, peas and red cabbage.
3 potatoes, peeled and chopped
Splash of milk
1 stalk of spring onion, sliced finely
Knob of butter
- Boil potatoes for about 20 minutes until tender.
- Drain potatoes.
- Heat milk, butter and spring onions gently in a small pot until the butter has melted.
- Mash the potatoes with a pinch of salt. With a spoon, quickly stir in the egg and then the warmed milk mixture.
- Serve immediately.