Remove the peel from the potatoes and halve or quarter each according to size.
Soften them in salted water. In the meantime, clean the spring onions and chop them with the beautiful greenery, remove the peel from the garlic cloves and chop them, cut the dried tomatoes in oil into small cubes.
Heat olive oil (1) in a small frying pan. Sauté spring onions and garlic cloves until soft. Add dried tomatoes and olive oil (2) and heat through. Drain the potatoes, return them to the frying pan and steam them dry over a low heat. Now mash them with a potato masher or a fork. Important: It should become a relatively rustic mashed potato! Stir in the warm olive oil mixture and the fresh basil leaves cut into fine strips and season the whole thing with salt and pepper.
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