Makes 4 servings. Difficulty
2 pounds russet potatoes, peeled & cut into 1-inch cubes 1/2 cup whipping cream 1/4 cup (1/2 stick) unsalted butter 1 bunch green onions, sliced (about 1-1/3 cups)
Cook potatoes in pot of boiling, salted water until very tender, about 15 minutes.
Meanwhile, bring the cream and butter to a simmer in a small, heavy saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook. Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended.
Season to taste with salt and pepper. (Can be prepared 2 hours ahead). Cover; let stand at room temperature. Re-warm over low heat, stirring often, or microwave).