Potatoes, without peeling, cut into large pieces. Cook in salted water until soft for 20 minutes.
Drain, cool, peel potatoes.
Finely chop the green onions, put them in a saucepan with milk. Bring to a boil, cook until the onion is soft.
Put a saucepan with peeled potatoes on the fire, stir with a wooden spoon for 1 minute until excess moisture evaporates. Remove from the heat, add milk with onion, pepper, mash into a puree.
Serve hot. In the center of the puree, make a recess, pour melted butter into it.
