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2 pounds medium red-skinned potatoes, scrubbed
2 teaspoons kosher salt, plus additional for salting water 1/2 cup milk 3 tablespoons unsalted butter Freshly ground black pepper 2 to 4 scallions (white and green parts), finely chopped Put the potatoes in a medium saucepan, cover with cold water, and season with salt. Bring to a simmer over medium heat and cook until potatoes are very tender, about 20 minutes. Heat the milk and butter in a small small saucepan until hot. With a potato masher or large fork, roughly smash the potatoes, while adding the hot liquid. Stir in half of the scallions, season with the salt and pepper, to taste. Transfer to a serving bowl and scatter the remaining scallions on top before serving.
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