• 4 medium yams or sweet potatoes (about 2 pounds), peeled and cut into large chunks
• 1 tsp. salt
• 1/2 cup milk
• 2 Tbsp. butter
• 3 scallions , sliced (optional)

Place yams in a medium pot. Cover with water and add 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium. Cook until yams are tender and can be pierced easily with a fork, about 20 minutes. Meanwhile, heat milk and butter in a small pan over medium heat until butter melts, about 3 minutes.

Remove yams from heat. Drain and return yams to pot. Add milk-butter mixture and remaining salt. Mash until smooth and creamy. Scatter scallions on top (if using).

Reprinted by arrangement with Celebra, a member of Penguin Group (USA), Inc. Copyright © Jewels and Jill Elmore, 2009.