Tuesday, March 29, 2011


~ Susan Williams - Wild Life in the Woods & Sonlight Forums

2 lbs. russet potatoes, peeled and cut into 1-inch pieces
1/2 c. whipping cream
1/4 c. butter
1 bunch green onions, sliced

Boil potatoes until very tender, about 15 minutes. Meanwhile, bring cream and butter to simmer in small saucepan over medium heat, stirring often. Add green onions, then remove from heat. Cover and let steep while potatoes finish cooking.

Drain potatoes thoroughly, then return to the pot they cooked in and mash them. Add cream mixture and stir until blended. Season to taste with salt and pepper.  Makes about 6 cups.

Notes:  We double this recipe for our family, using unpeeled potatoes, and polish it off easily. According to Susan, this can be prepared two hours early. Just cover the dish, letting it stand at room temperature, then rewarm over low heat, stirring often.

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