Ingredients

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Steps

Preheat oven to 240⁰C. Spike a few holes in each potato with a sharp knife and place on a baking tray lined with rock salt. Bake potatoes for 40 minutes to an hour.
Scoop out flesh and pass through a potato ricer into a saucepan.
Place over low heat, add butter and mix in with a wooden spoon until smooth. Add warm milk, bit by bit and beat well.
Add spring onion, cavalo nero and parsley. Season with salt and pepper to taste and dress with olive oil. To serve, sprinkle with parsley, spring onion and brown onion mixture.