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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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.
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.
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.
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