2 lbs small red potatoes (well washed)
4 Tbsp butter
4 green onions (sliced thin)
1 cup sour cream
1/2 cup Half & Half
Salt and pepper to taste
Bring a large pot of water and 1 Tbsp of salt to a boil over high heat. Add potatoes and make sure water covers them by at least 1". Once potatoes boil, reduce heat to medium and simmer for about 30 minutes until potatoes are tender.
Melt butter in medium saucepan over medium-low heat. Cook scallion whites until translucent, about 5 minutes. Whisk in sour cream, Half & Half, 1 tsp salt and 1/4 tsp pepper until smooth. Remove from heat, cover and keep warm.
Drain potatoes in colander and return to dry pot; let stand 5 minutes. Using rubber spatula, break potatoes into large chunks. Fold in sour cream mixture until incorporated and only small chunks of potato remain. Stir in scallion greens and season with salt and pepper.