4 tbsp. melted butter (approximately) Salt and pepper 10 scallions, chopped 1/2 c. milk

Cook the scallions in the milk. Drain, but reserve the milk. Season the potatoes and then add the scallions. Beat well and add enough hot milk to make the dish creamy and smooth.

Put in a deep warmed dish. Make a well in the center and pour the hot, melted butter into it. The dry potato is dipped into the well of butter when serving.