Scallion Mashed Potatoes

Scallion Mashed Potatoes

4 to 5 russet or yukon gold potatoes, peeled and cut in 3 inch pieces

1/2 C. (more or less) buttermilk

1 T. butter

1 bunch of thin scallions, peeled, trimmed, and thinly sliced

salt and freshly ground black pepper

Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, cover, and cook over moderate heat until tender.

Put through a ricer or mash (don’t use a food processor – it will turn the potatoes into glue).

Add buttermilk and butter (how much is up to you) and mix well.

Season with scallions, salt and pepper, saving a few scallion slices to scatter on top.

Serves: 4