1. Cook the potatoes in a pan of boiling salted water for 15-20 minutes or until starting to collapse when pressed against the side of the pan with a fork. Drain and leave to steam-dry for 5 minutes in the colander.
2. Meanwhile, melt half the butter in a small pan over medium heat and fry the spring onions and red onions for 5 minutes until soft. Season.
3. Tip the potatoes back into the pan and mash well. Fold in the remaining butter and enough milk to make a smooth mash that easily falls off the spoon in dollops. Season well and fold in the fried spring onions along with any melted butter from the pan.
4. Top with grated cheddar cheese and give a final mix before serving.

Or if you don’t have time to make it yourself, Mash Direct Champ has you covered, just top it with a little sautéed red onions and mature cheddar cheese for that home cooked flourish.