3 lb. sm. new potatoes
1/2 c. butter
1/4 c. butter
2 tsp. curry powder
1 tsp. salt
2 c. chopped green onions, including tops (about 2 bunches)

Scrub potatoes, but do not peel. Drop into enough boiling water to cover. Cover pan; simmer 20-30 minutes, or until tender when pierced. Drain and cool.

Coarsely chop cooled, peeled potatoes. Melt 1/2 cup butter in skillet; add potatoes and cook, stirring with spatula frequently, about 5 minutes. Add 1/4 cup or more butter as needed. Sprinkle curry powder and salt over potatoes and stir well. Continue stirring frequently until some potatoes are lightly browned. Mix in onions. Cook until heated. Place in lightly oiled casserole, cover and store in refrigerator.