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Prep
15m
Ingredients
Method
Turn cooking mode on
Step 1
Get your spuds boiled off or steamed, whichever you prefer. You want them to be tender when you stick a knife into them. Drain these off and set aside, allowing the steam to dry them off a bit.
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For
2
M
I
5
Potato, large
6-8
Scallions, finely sliced
50-100
ml
Milk, just enough to submerge your scallions
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Prep
15m
Ingredients
Method
Turn cooking mode on
Step 1
Get your spuds boiled off or steamed, whichever you prefer. You want them to be tender when you stick a knife into them. Drain these off and set aside, allowing the steam to dry them off a bit.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
5
Potato, large
6-8
Scallions, finely sliced
50-100
ml
Milk, just enough to submerge your scallions
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
