- 3 pounds small red potatoes, quartered
- 2 tablespoons butter
- 1/4 cup sour cream, regular or low fat
- 1/2 cup milk
- Salt and pepper
- 2 scallions, chopped
Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 10 minutes or until fork tender. Drain the potatoes, return to the hot pan and stir them over low heat to dry them out. Add the butter, sour cream and milk to the potatoes and smash to your desired consistency. Season the potatoes with salt and pepper, then fold in scallions and serve warm.