Ingredients
2 pounds Yukon gold or russet potatoes, peeled, cut into chunks
Salt for water
3 tablespoons unsalted butter
8 green onions, thinly sliced, white and green portions (about 1 cup)
1 garlic clove, peeled and minced
3 tablespoons fat free half-and-half
1 cup shredded Parmesan cheese
Salt and freshly ground black pepper
Preparation
Cook potatoes in large pot of boiling salted water until tender. Drain. Process through food mill into same pot. Melt butter in a small skillet over medium-low heat. Add green onions and garlic and sauté until onion have softened, about 2 minutes, stir in half-and-half. Stir into potatoes. Add Parmesan and mix until combined. Season to taste with freshly ground pepper. Season with salt if necessary, sometimes the Parmesan added plenty of salty taste, so be careful to not over-salt. If the potatoes aren’t creamy enough for you, just heat a tablespoon or 2 more of the half-and-half in a microwave and blend until you achieve the desired consistency.
