Mashed Potatoes With Scallions

• 7 Idaho potatoes, about 2 1/4 pounds
• Salt to taste if desired
• 2 tablespoons butter
• 3/4 cup milk
• 1/4 cup heavy cream
• 1/2 cup finely chopped scallions
• Fresh pepper, preferably white, to taste

1. Peel the potatoes, and cut them into 1-inch cubes.
2. There should be about 6 cups.
3. Put the potatoes into a kettle, and add salt.
4. Cover with water and bring to a boil.
5. Cook 10 to 12 minutes or until the potatoes are tender.
6. Remove from the heat.
7. Drain the potatoes, and put them through a ricer or a food mill.
8. Add the butter, and beat to blend.
9. Stir in the milk, cream, scallions and pepper.
10. Serve piping hot.

potatoes, salt, butter, milk, heavy cream, scallions, fresh pepper

Taken from cooking.nytimes.com/recipes/2867 (may not work)