'Chappit tatties' (Mashed potatoes with greens)

Ingredients

For the greens
Either:
1 large handful nettle tops, chopped, OR
1 small handful fresh chives, chopped, OR
6 spring onions, finely chopped, OR
2 tbsp chopped fresh parsley, OR
1 large handful fresh peas, or frozen (defrosted) peas
300ml/½ pint milk
For the mashed potatoes
1kg/2¼lb floury potatoes, cooked, peeled and mashed
125g/4½oz butter, plus extra, to serve
salt and freshly ground black pepper

Method

1. For the greens, place your chosen greens into a small saucepan with the milk and simmer gently for a few minutes until tender. Alternatively, add the greens to the heated milk and only warm through, or warm the milk and leave the greens raw.
2. Place the milk and greens into a pan with the mashed potato and butter. Season, to taste, with salt and freshly ground black pepper and place over a low heat. Cook the mixture, stirring well, for a few minutes, until smooth.
3. To serve, place servings of the tatties onto warm plates. Make a dip in the top of each portion and place a knob of butter into it to melt, 'Irish style', if desired.