Recipe information
Yield
Makes 4 servings
Ingredients
2 pounds medium yellow-fleshed potatoes such as Yukon Gold
3 tablespoons unsalted butter
2 cups chopped scallion (2 1/2 bunches)
2/3 cup whole milk
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
Preparation
Step 1
Peel and quarter potatoes, then cover with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 to 20 minutes.
Step 2
While potatoes are simmering, heat butter over moderately high heat in a large nonstick skillet and sauté scallion, stirring, until just tender, about 6 minutes.
Step 3
Drain potatoes in a colander and return to saucepan. Mash hot potatoes with milk using a potato masher until smooth, then stir in scallion, parsley, salt, and pepper.
