You will need
Theis a must! It not only flavours and seasons the mash, it also ‘holds’ it for reheating and freezing.
Place the milk, spring onions, 2 T (30 ml) butter and Green Onion Seasoning in a medium bowl and microwave on high for 2 minutes. Cover and leave to infuse while cooking the potatoes.
Cut the potatoes into quarters. Boil until soft. Drain and mash. Sprinkle dry White Sauce Powder over and stir through.
While the potatoes are still hot, add and mix in, milk and spring onion mixture.
Dish up into a serving dish and make a hollow in the centre.
Finish off with a knob of butter melting in the centre of the mashed potatoes.