A seasonal recipe from Sophie Grigson’s ” Feasts for a Fiver”.
Bake the potatoes or cook them in the microwave. If you do boil them , cook in their skins so they don't absorb too much water.
When the potatoes are done scoop out the flesh ( or skin them if boiled) into a saucepan. Add half the butter, season with salt and then mash over a moderate heat, gradually adding enough hot milk to give preferred consistency.
Melt the remaining butter in a frying pan over a moderate heat and saute the wild garlic very briefly until wilted. Stir into the steaming hot mash. Check seasoning and serve.