To prepare scrambled eggs with mashed potatoes, begin by peeling and dicing two medium-sized potatoes. Boil them in salted water for about 15 minutes, or until tender. Drain, then mash with 2 tablespoons of butter, ¼ cup of warm milk, and season with salt and pepper to taste. Set the mashed potatoes aside.For the scrambled eggs, whisk together 3 large eggs with a pinch of salt, pepper, and a splash of milk for extra fluffiness. Heat 1 tablespoon of butter in a nonstick skillet over medium-low heat. Pour in the eggs, stirring gently with a spatula to create soft curds, cooking until just set but still creamy.Serve the scrambled eggs either on top of or beside the mashed potatoes, and garnish with herbs like parsley or chives for extra flavor.