Step 1

Place a pot with a little water over low heat. Place the potatoes and thyme sprigs into a steamer basket into the pot, cover and steam until cooked. Remove and discard the thyme sprigs.

Step 2

Heat the butter, cream and spring onions in a medium saucepan over a low heat until warm. Season with salt and pepper.

Step 3

Mash the warm potatoes (or push through a through a ricer) into a bowl and then stir in the warm cream and butter mixture until soft and smooth. Stir well.

Step 4

Check for seasoning and adjust as needed. Stir in the green onions, parsley and thyme leaves. Serve with beef and Guinness stew.