2green onions(scallions) sliced thin, whites and greens parts separated
3tablespoonsfresh chopped parsley leaves
salt and pepper to taste
Place the potatoes and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil then reduce the heat to medium-high. Continue cooking until the potatoes are tender, about 20 minutes. To test if the potatoes are done, slip a small paring knife into one of the larger potatoes. If it slips in and out easily, the potatoes are done. Drain the potatoes in a colander.
Return the empty pot to the stove-top and add the butter. Once melted, add the garlic and the sliced white portions of the green onions. Sauté, stirring frequently, until the garlic is fragrant, about 30-45 seconds. Remove from the heat and add the remaining green portions of the onions and the chopped parsley. Carefully add the cooked potatoes to the butter mixture. Using the back of a fork or a large spoon, gently press down on each potato until the skin breaks and the potato smashes just a little. Continue until all potatoes are lightly crushed. Gently stir the potatoes and the butter mixture together until combined. Some of the potatoes will break down but this is okay. Season with salt and pepper to taste then serve immediately.
The potatoes will need seasoned with salt and pepper. Be sure to check the seasoning before serving.