Green Mashed Potatoes

Ingredients

• 2 pounds russet potatoes, peeled and cut into 2 inch chunks
• Salt
• 3 sprigs of thyme
• 1 bunch of fresh parsley, leaves chopped
• 3 green onions, white and green parts chopped
• 1/2 cup milk, divided
• 1/4 cup cream
• 3 Tbsp butter, more to taste
• 1 teaspoon freshly ground black pepper

Directions

1. Add the potato chunks and thyme to a medium saucepan, 2 quart size, and pour in enough cold water to cover them. Sprinkle 2 teaspoons of salt into the water.
2. Put the pot on the stove and bring the water up to a boil, then turn the heat down so it stays at a gentle simmer. Cook the potatoes for 15 to 20 minutes, until a fork slips in easily.
3. As the potatoes cook, chop the parsley and green onions. Transfer them to a food processor, add a teaspoon of salt and the 1/4 cup of milk, and pulse until the mixture is smooth.
4. Once the potatoes are tender, pour them into a colander to drain, then move them to a large bowl. Toss out the thyme sprigs. Set the hot, empty pot back on the stove, add the remaining milk, cream, and butter, and warm it over low heat until the butter melts.
5. While the dairy warms, mash the potatoes with a potato masher, or press them through a potato ricer. Don’t work them too hard, unless gluey potatoes are somehow your plan.
6. Spoon the mashed potatoes back into the pot with the warm milk mixture and stir everything together. Take the pot off the heat, then fold in the parsley and green onion purée. Season with freshly ground black pepper, another teaspoon of salt, or adjust the seasoning to taste.