Originally aired November 16, 2009
- 3 pounds small red potatoes, quartered
- 2 tablespoons butter
- 1/4 cup sour cream
- 2 scallions, chopped
- 1/2 cup milk
- Salt and pepper
Cover the potatoes in cool water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Drain potatoes, return to hot pan and stir them over low heat to dry them out. Add butter, sour cream, and milk to potatoes and smash to your desired consistency. Season potatoes with salt and pepper. Then fold in scallions and serve warm.