Peel and trim the potatoes. Rinse them quickly under cold running to water. Then chop them up into smaller chunks and add them to a large saucepan. Peel and chop up the garlic cloves. Add them to the potatoes as well. Pour in enough tap water until the potatoes are fully submerged. Season with a good pinch of salt and place the pan over high heat.

Bring the potatoes to a rolling boil and cook them until tender. Then drain them.

In the same pan add half of the unsalted butter. Trim the spring onions and slice them up finely. Place the pan with butter over high heat. Once the butter has melted, then add the sliced spring onion.

Stir and season with a little pinch of pepper and salt. Gently cook the spring onion for 4 minutes and then add the cooked potatoes and garlic to the pan as well.

Stir well and mash it all up until you get a lovely mash.

Add the milk, the rest of the unsalted butter and a pinch of pepper, some grated nutmeg and salt.

Mash the potatoes up well and then add the watercress.

Stir well again. Check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Then scoop the mashed potatoes onto plates and serve.