6 Medium red onions (any boiling potato will do)
1 Cup chopped green onion
1 Cup milk (another 1/2 to whole cup may be needed)
3 Tablespoons butter
1 Teaspoon salt
1 Teaspoon black pepper
Wash and cut the eyes out of the potatoes. You can also peel off the potato skin, too. Cut the potatoes into quarters, place in a pan and cover with water. Bring the water to a boil, then put the heat on low and boil for 30 minutes.
Rinse and chop the green onion into 1/8 inch or less segments.
After 30 minutes, test the potatoes with a fork. If the potatoes slip off the fork, they’re ready to mash. If not, boil for another ten minutes or until potatoes slip off the fork.
When the potatoes pass the fork test, drain off the water and mash them with the milk, butter, salt and pepper. You may need to add more milk if the mashed potatoes are too stiff.
Once the potatoes are mashed to the consistency you like (some people like them smooth as silk, other’s a little lumpy), stir in the green onions.
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