8 med. potatoes, peeled
Sm. bunch scallions
1/2 c. milk
Salt and pepper
Butter

Boil potatoes until soft, not mushy. Drain and return them to the heat to dry somewhat before mashing. In any case, keep hot. Chop the scallions finely, both green and white parts, cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smooth and fluffy, season to taste and serve on a plate with a large pat of butter melting on top. Each forkful is dipped into the melted butter as it is eaten.