Well, I bet you didn't know this, but I take requests...or at least I do now. I recently got a request from a dear member of the muffin fam for the following recipe. This is a super-easy one I throw together whenever I need a quick starch dish. You know, all of a sudden you go to get out that loaf of bread you just bought and it's sporting a small green civilization on it's crust....mmmm, mold. So what's next? Well, potatoes. It's rare that I don't have a few lying around, considering they last longer than anything else I keep in the fridge. So here's a quick and super tasty tater dish.
Note: The smaller and fresher the taters the better. My favs are the spring new potatoes, red or white skinned. If you use larger ones, just use less, though I would advise against anything with a thick skin (like a baking potato) because you'll probably end up peeling them and that's just no fun at all.
5 or 6 small potatoes
6 or 7 scallions, white and green parts, chopped
1/2 stick butter
Boil potatoes until tender when pierced with a fork. Drain. Add the chopped scallions, butter and salt to the pot and cook over med-low heat for a few minutes, until the scallions soften. Meanwhile, roughly chop the potatoes into bite-size pieces. Add them back into the pot and stir to coat with the scallion mixture.