4 pounds white potatoes, peeled and cut into 2-inch chunks 1 cup milk 8 to 10 scallions, thinly sliced 1/2 stick (1/4 cup) butter 2 teaspoons salt

1. Place potatoes in a soup pot and cover with cold water. Bring to a boil, reduce heat to low, and cook 20 to 25 minutes, or until potatoes are fork-tender. Drain and return potatoes to pot.
2. Meanwhile, in a small saucepan, heat milk over medium heat until hot but not boiling. Reduce heat to low, stir in scallions, and simmer 5 minutes.
3. Add milk mixture to potatoes then add butter and salt. Mash with a potato masher or an electric mixer until potatoes are smooth and creamy. Serve immediately.