- 3 pounds small red potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- ¾ cup sour cream
- 1 bunch scallions, finely chopped
1. In a large saucepot, cover the potatoes by 2 inches cold water. Add 1/4 cup salt and bring to a boil. Partially cover, reduce the heat to medium, and simmer until very tender, about 30 minutes.
2. Drain well and return to the pot. Smash in the sour cream and scallions with a potato masher or large fork. Season to taste with salt and pepper.