Peel and quarter potatoes, then cover with salted cold
water by 1 inch in a large saucepan and simmer,
uncovered until tender, 15 to 20 minutes.

2 lb Yukon Gold, or other medium
yellow-fleshed potatoes
3 tablespoons unsalted butter
2 cups scallion, chopped (2 ½
bunches)
2/3 cup whole milk

Per Serving (excluding unknown
items): 299 Calories; 10g Fat
(30.1% calories from fat); 7g
Protein; 47g Carbohydrate; 5g
Dietary Fiber; 29mg Cholesterol;
313mg Sodium.  Exchanges: 2 1/2
Grain(Starch); 1 Vegetable; 0 Non-
Fat Milk; 2 Fat.

While potatoes are simmering, heat butter over
moderately high heat in a large nonstick skillet and
sauté scallion, stirring, until just tender, about 6
minutes

1/2 cup fresh flat-leaf parsley,
chopped
1/2 teaspoon salt

Drain potatoes in a colander and return to saucepan.
Mash hot potatoes with milk using a potato masher
until smooth, then stir in scallion, parsley, salt, and
pepper.