| 1 | trim off any eyes or discolored spots from the potatoes. |
| 2 | Cut the potatoes into quarters. |
| 3 | in a large saucepan, cook the potatoes in boiling salted water for 20 to30 minutes, or until soft. |
| 4 | Drain the potatoes. |
| 5 | in a large saucepan, melt the butter over medium heat. |
| 6 | Cook the scallions for 3 to 5 minutes, or until they are softened but not browned. |
| 7 | add the scallion mixture and the remaining ingredients to the potatoes. |
| 8 | Using a potato masher, mash the potatoes to a slightly lumpy consistency. |
| 9 | Keep the potatoes warm in an ovenproof container in a warm oven until ready to serve. |
| 10 | if you like, you can make this dish a day ahead. |
| 11 | After mashing the potatoes, put them in a bowl, cover, and refrigerate. |
| 12 | Reheat the mashed potatoes thoroughly in the microwave or in a warm oven before serving. |
| 13 | Makes 4 to 6 servings. |
