Potato Crumble

• 1 (2 lb) kg potatoes, peeled and quartered
• 100 (3 1/2 ounce) g butter
• 10 spring onions, finely chopped
• 2 cloves garlic, minced
• 1/3 cup milk
• 2 cups fresh coarse breadcrumbs
• 3 tablespoons grated cheese
• 2 tablespoons chopped parsley

1. Preheat ove the oven to moderately hot.
2. Boil the potato until tender, drain and return to the pan, then mash until smooth.
3. Melt half the butter in a small pan and add a tablespoon of oil.
4. Cook the spring onion and garlic until soft, then add to the mashed potato with the milk.
5. Mash together until smooth.
6. Spoon into shallow casserole dish and smooth top.
7. To make crumble topping:- Melt remaining butter and mix with the breadcrumbs, cheese and parsley.
8. Sprinkle over the potato mixture.
9. Bake for 20 minutes until the topping is golden and crispy.

potatoes, butter, spring onions, garlic, milk, fresh coarse breadcrumbs, grated cheese, parsley

Taken from www.food.com/recipe/potato-crumble-32152 (may not work)