This Irish dish is best made with coarse skinned baking potatoes,because they breack down easily to produce fluffier mashed potatoes. Peel potatoes. Cut each into 3 chunks. In dozen cup casserole, sprinkle potatoes with 2 tablespoon water, cover, and microwave on high for 15-18 minutes or until tender, rearranging occasionally. Mash well. Stir in milk, onions and butter. Microwave, uncovered on high for 1 minutes or until heated through. Add salt and pepper, beat until smooth. Makes 4 to 6 servings. Origin: Canadian Living, March 1992. Shared by: Sharon Stevens