Ok here goes.
My best recipe is this, tusok tusok the spud with skin left on, wrap them individually in kitchen paper, microwave for a good 4 mins each (or enough to make soft).
Now you have a choice, either keep on the skins or peel off, but whatever your decision cut up to small pieces and mash with a little Irish butter, a couple of TBL spoons of milk and if deisired a small shaving of extra mature Irish cheddar.
Serve imediately with pinch of English chives.
Bootiful!!
BTW Skins on is best!!!!!
