Scallion Mashed Potatoes

• 2 pounds medium yellow-fleshed potatoes such as Yukon Gold
• 3 tablespoons unsalted butter
• 2 cups chopped scallion (2 1/2 bunches)
• 2/3 cup whole milk
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

1. Peel and quarter potatoes, then cover with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 to 20 minutes.
2. While potatoes are simmering, heat butter over moderately high heat in a large nonstick skillet and saute scallion, stirring, until just tender, about 6 minutes.
3. Drain potatoes in a colander and return to saucepan.
4. Mash hot potatoes with milk using a potato masher until smooth, then stir in scallion, parsley, salt, and pepper.

yellowfleshed potatoes, unsalted butter, scallion, milk, parsley, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/scallion-mashed-potatoes-107023 (may not work)