Sprout & Spring Onion Champ

1kg potatoes
100g butter, plus extra for serving
bunch spring onion, sliced
400g Brussels sprouts, halved and finely sliced
400ml milk
good grating of nutmeg
  1. Put the potatoes in a large pan of salted water, cover with a lid and bring to the boil. Simmer for 15 mins or until cooked through. Drain and leave to steam-dry for 5 mins.
  2. Heat the butter in a large pan, add the spring onions and cook for 3 mins, stirring regularly. Tip in the Brussels sprouts and cook for a further 8 mins until soft. Add the milk and warm through for 1 min more.
  3. Tip the potatoes back into their pan, mash, then add the milk and sprout mixture. Add the nutmeg, season and stir.