- 900g Rooster Potatoes or 4 Large Potatoes
- 1 Bunch Scallions (spring onions )
- 100g Glenillen Irish Country Butter
- 20ml Double Cream
Bake the rooster potatoes on a wire rack in a hot oven for 40 mins. Remove from the oven cut in half and scoop out the potato , leaving skins aside. Push the potato through a drum sieve and set aside.
Melt 80g of butter in a pan very gently. Add the chopped scallions and wilt in the butter very gently for 5 mins. Fold in the potato add the cream mix well.
Season to taste.
Finish with a slice of country butter (20g ).
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