Aired November 6, 2008
1 1/2 cups sour cream
6 scallions, white and green parts finely chopped
Salt and ground black pepper
In a pot of cold water, add the potatoes and bring up to a bubble over high heat.
Cook until tender, about 15 minutes.
Drain the potatoes and return them to the pot they were cooked in to dry out. Mash them up then mix in the sour cream, scallions, salt and ground black pepper.