• 5 ½ Lbs Russett potatoes, peeled cut into 2 inch pieces
• 2 cups hot milk
• ½ stick butter
• 2 bunches green onions, chopped

1. A truly excellent version of a classic!
2. 5 ½ Lbs Russett potatoes, peeled cut into 2 inch pieces
3. 2 cups hot milk
4. ½ stick butter
5. 2 bunches green onions, chopped
6. **12 SERVINGS**
7. Cook potatoes in large pot of boiling salted water until just tender, about 30 minutes. Drain. Transfer potatoes to bowl. Using electric mixer, beat potatoes until smooth. Gradually add milk; beat until blended. Season with salt & pepper.
8. Melt butter in heavy large skillet over med-high heat. Add green onions & saute until tender, about 3 minutes. Mix onions into potatoes. (Can be prepared 2 hours ahead. Cover & stand at room temp. Before serving, stir over low heat until thoroughly heated.)

A truly excellent version of a classic!