Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
Finely chop the white part of the scallion/spring onion and roughly chop the green part. Keep to one side.
Drain the potatoes and add the butter and milk and mash the until smooth and creamy.
Add the finely chopped white part of the onion and mix well.
Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.
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