The recipe (to serve about four):
- 2 pounds potatoes
- Salt to taste
- 2/3 cup milk or milk and cream
- 4 scallions, finely chopped
- Freshly ground black pepper
- 4-8 tablespoons butter
Wash and peel the potatoes and chop into large chunks; chop the scallions. Boil them together in salted water until tender, usually about 12-15 minutes.
Drain them carefully and allow to steam dry over very low heat, covered with a cloth. Then mash well.
Heat the milk (or milk-and-cream) in a pan on the stove or in the microwave. When hot, gradually add the milk to the mashed potatoes and blend well to make a soft but not wet or sloppy mixture.
Heat four bowls or plates and split the mashed potatoes among them. Grind pepper over each serving: then press a well into the top of each. Put a lump of butter in each well, and serve immediately.