2 tablespoons kosher salt, plus ¼ teaspoon for seasoning
½ cup Chicken Stock or vegetable stock
1 cup finely chopped scallions
Freshly cracked black pepper
1 cup sour cream
Prep: scrub the potatoes, chop the scallions
Place the potatoes in a large stockpot and add enough water to cover and the 2 tablespoons salt. Bring the water to a boil over high heat and cook the potatoes until fork-tender, about 25 minutes. Drain the potatoes.
Return the potatoes to the still-warm pot and add the stock. Using the back of a wooden or metal spoon, roughly smash the potatoes to expose the flesh. Add the scallions and season the potatoes with the remaining ¼ teaspoon salt and pepper to taste. Add the sour cream and stir to incorporate completely.
Transfer the potatoes to a serving dish and crack some additional pepper over the top before serving.