From The Ethnomusicologists’ Cookbook, 2006, ed. by Sean Williams
1 bunch spring onions or scallions
1 c. milk
4 T butter
Peel and cut 4 potatoes into large chunks. Boil them with just enough water to cover until they are soft (about 20 minutes). While the potatoes are boiling, chop 1 bunch of spring onions (including the white parts) and bring to a low simmer in 1 c. milk. Remove from heat. When potatoes appear done, drain the water and mash with 4 T butter, then add the milk/onion mix. Add 1 t. salt and 1/2 t. pepper. Serve with more butter.