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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 2
2 large russet potatoes, about 1 ¼ pound, peeled, cut into chunks
2 tablespoon milk
2 tablespoon, about ¼ stick butter
1 bunch green onions, chopped
⅔ cup freshly grated Parmesan cheese
salt and freshly ground pepper
Cook potatoes in large pot of boiling water until tender. Drain well. Press through food mill or ricer into same pot or return to pot and mash. Mix in milk and 1 ½ tablespoons butter. Melt remaining ½ tablespoon butter in heavy small skillet. Add green onions and sauté until wilted, about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season with salt and freshly ground pepper and serve.