Summary

Ingredients

• 1 kg potato (s), floury, peeled
• 100 g clarified butter
• 1 bunch spring onion (s), washed and cut into small rolls
• 3 tablespoon mustard, Dijon, medium hot
• some Milk
• some black pepper, freshly ground
• a bit salt

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Instructions

1. Simmer the potatoes in plenty of salted water for about 20 minutes. Meanwhile, heat the clarified butter and add the spring onions and glaze over medium heat for about 5 minutes.
2. Drain the potato stock, add the spring onions, mustard and a little milk to the potatoes, season with salt and pepper and mash well. Add more milk if necessary.
3. Serve with bangers.