Champ

• 4 Idaho potatoes
• 6 scallions
• 1/2 cup milk
• 3 tablespoons unsalted butter
• Coarse salt and freshly ground pepper

1. Peel the potatoes and boil them until tender.
2. Meanwhile, chop the scallions and place them in a saucepan with the milk, butter, salt and pepper.
3. Heat through until the butter has melted and stir well.
4. Keep warm over a low flame.
5. Mash the potatoes, add the scallions and mix thoroughly.
6. Correct seasoning.

potatoes, scallions, milk, unsalted butter, salt

Taken from cooking.nytimes.com/recipes/2645 (may not work)