Champ

1 1/2 lbs. cooked potatoes,
4 oz scallions,
1/2 cup milk,
salt and pepper,
4 large pats butter.

Peel potatoes and boil the in salted water. Drain and allow them to dry out completely. Trim and wash the scallions. Slice them finely including he green parts and put the min a pan with the milk to simmer gently until soft. Drain scallions and keep the milk. Beat scallions into the potatoes then gradually add the hot milk until you have a fluffy mixture. Season with salt and pepper and make into four servings. Make a mound with a dent in the center for an ample quantity of butter. As you eat the mixture you dip it into the butter in the center.