2 pounds russet potatoes, peeled and cut into 1-inch pieces
1 bunch green onions, thinly sliced
1/2 cup whole milk
6 TBSP unsalted butter
salt & pepper
DIRECTIONS
Bring a large pot of water with 1/2 tsp of salt to a boil.
Add the potatoes and cook until tender, about 15 minutes.
Drain the potatoes and set aside. Add the milk and butter to the now empty pot, stir and cook over low heat until butter is melted then take the pot off the heat.
Add the potatoes to the pot with the milk and butter. Mash potatoes with a potato masher until no lumps remain.
Stir HALF of the sliced green onion in with the potatoes. Taste and season with salt & pepper to taste.
Serve the potatoes topped with the remaining sliced green onions.
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