Peel potatoes and cut into quarters or sixths.

Place potatoes in a pot with cold water, ensuring they are covered by 1-2 inches.

Bring to a boil over medium-high heat and cook until a knife easily pierces the potatoes.

Drain the potatoes and return them to the pot.

Cover the pot with a clean dish towel and then a lid or cookie sheet.

Let stand for 5-10 minutes to allow steam to escape.

While potatoes cook, slice off and discard the bottom and top of the scallions.

Slice the white and green parts of the scallions into small rings (approx. 0.25 inches).

Add milk to a saucepan and add the sliced scallions.

Simmer milk for 10 minutes, then turn off the heat and let the scallions steep.

Rice the steamed potatoes into a bowl, or mash manually.

Add half of the milk/scallion mixture to the potatoes and stir.

Cut butter into 0.5-inch slices and add to the potatoes.

Stir in the butter until melted.

Continue adding milk and butter until the desired consistency is reached, ensuring all scallions are added.

Season with salt and pepper to taste.

Serve hot, or reheat in a 350°F oven if needed.

Add warmed milk and/or butter if the potatoes are dry after reheating.

Enjoy!