A centuries old Northern Irish recipe for a delicious way to make mashed potatoes.
4 pounds Russet potatoes, peeled and chunked
6 tablespoons butter
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
2 bunches scallions (12 - 14), thinly sliced
Poached or fried eggs
Boil or steam potatoes until tender. Drain, return to pot, and mash until smooth.
Meanwhile, in a small saucepan, melt butter. Add cream, salt and pepper and scallions and bring to a simmer over low heat (do not boil). Add to the mashed potatoes and fold in by hand. Option: For individual servings, add a poached or fried egg on top. Serves 4.