Instructions

• Place the peeled, cut potatoes in a medium-sized pot and add cold water to cover the potatoes by about 1 inch.
• Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
• Drain the potatoes in a colander and return them to the empty pot.
• Add the heavy cream, 3 tablespoons of butter, the salt, and the ground black pepper. Mash the potatoes with a potato masher until smooth or to your desired consistency.
• Fold in the sliced green onions.
• Transfer the potatoes to a serving dish, make a well in the center, and place the remaining 2 tablespoons of butter in the well.
• Serve once the butter has melted.