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
Directions
- 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.
- 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.
- 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.
