Place your potatoes and the salt in a large pot, cover with cold water, bring to the boil over high heat. Reduce the heat to medium, then simmer for 20 minutes or until the potatoes are cooked through. Drain well in a colander, then leave for five minutes and let them steam and dry out.

Return the cooked potatoes to the pot and add the milk and butter. Mash using a potato masher – I want to leave things a little lumpy so the mash has some texture. Add the spring onion, season with salt and pepper, stir well, then serve.