Duchess Whipped Potatoes from III Forks
3 lbs Idaho Russet Potatoes, whole
8 Tblsp Butter, unsalted & melted
1 14oz can Evaporated Milk
1 ½ tsp Salt
½ tsp Black Pepper
1 Bunch fresh Green Onions, washed & sliced
2 oz Heavy Cream
Begin by washing the potatoes in the kitchen sink with a green scrub pad. Gently scrubbing the potato skin to clean any dirt but leaving on some of the skin. Cut into large chunks, 1 ½ inch squared roughly.
Place potatoes into a larger sauce pan and rinse with water. Drain well. Fill the pot up again with fresh water to about ½ inch above the potatoes. Add a heavy pinch of salt and bring to a boil on the stove. Once boiling, reduce heat to a simmer and allow to continue cooking till the potatoes are tender, approximately 12 minutes.
Strain the hot water from the potatoes allow to steam for a minute or two. Return the potatoes to the sauce pan and mash them with a potato masher. Once well mashed, gently stir in the remaining ingredients. Do not over mix. Taste the seasoning and serve hot.