- 2 pounds red or Yukon Gold potatoes peeled and cubed
- ⅓ cup sour cream
- 1-2 tablespoons milk warmed
- 2-3 tablespoons butter
- ⅓ cup frozen peas
- ¼ cup scallions chopped
- salt and pepper to taste
- Put potatoes in large pot of cold water, bring to a boil and then cook for 15-17 minutes or until tender. Drain thoroughly.
- Add sour cream, milk, and butter, blending with a hand mixer until smooth and butter is melted. Stir in peas and scallions; season with salt and pepper.