Sunday, March 10, 2013


2 pounds potatoes, peeled and halved
1 cup milk
1 bunch scallions, thinly sliced
½ teaspoon salt
¼ cup butter
ground black pepper

Boil potatoes until tender (~20 minutes).  Drain well, then put back in the pan on low heat to dry them out a bit more.

While the potatoes dry, heat milk and scallions together in a separate pan until warm.

Mash potatoes, salt, and butter together until smooth.  Stir in milk/scallion mix and season with pepper to taste.  (Lots!)  Serve with more butter.

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