Peel and cut potatoes into bite-sized chunks so they all cook evenly
Place potatoes in a pot with cold water over high heat, once they come to a boil, turn the heat down to a simmer.
Check different potatoes by inserting a fork into them, once the fork slides in and out with ease take off the heat and strain out all of the water.
In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
Using an electric mixer or by hand with a whip, whip the potatoes on low speed to break them up into small pieces.
Slowly add in the cream/butter mixture and the scallions while whipping. Once incorporated, increase speed to medium and whip until smooth for about 1 minute. Be careful not to over-whip or they will become gummy.
Taste and season with salt & pepper before serving.