---

Peel the potatos and cut into rough 1-2in chunks. Transfer to a colander and rinse under cold water until water runs clear. Bring 4 quarts of water to a boil in a Dutch oven or stockpot over high heat. Add the potatoes and cook until completely tender when pierced with a knife, ~15mins. Meanwhile heat milk and butter in small saucepan over medium heat, stirring occasionally, until butter is melted. Drain potatoes in colander and rinse under hot runnin water for 30 seconds to wash away starch. Set a ricer or food mill over the empty pot and pass potatoes through. Add milk and butter mixture and fold gently with a rubber spatula to combine. Season with salt and pepper and reheat if necessary. Add spring onions as optional garnish.