Steps
- Boil 1kg of peeled potatoes in salted water until tender. Drain, return to the pan, and stir briefly over low heat until dry.
- Melt 50g of butter in a small saucepan over low heat. Add 6 finely sliced scallions and soften for 2 minutes.
- Add 100ml of milk and 75ml of heavy cream and warm gently. Mash the potatoes with 1 pinch of ground white pepper and 1 pinch of grated nutmeg.
- Gradually beat in the warm scallion mixture until smooth and creamy.