Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 2

While potatoes are simmering, heat butter over moderately high heat in a large nonstick skillet and sauté scallion, stirring, until just tender, about 6 minutes.

　　

Step 3

Drain potatoes in a colander and return to saucepan. Mash hot potatoes with milk using a potato masher until smooth, then stir in scallion, parsley, salt, and pepper.