A quick mashed potatoes recipe to go with some pork. Unlike some mashed potatoe recipes (written by people who are wrong), this does not call for peeling the potatoes first. The recipe as written calls for pre-melting the butter, which I did not do with no ill effects. I've also added some green onions.

Rustic Mashed Potatoes

From Cook's Country April/May 2019, by Matthew Fairman (p. 21)

Ingredients

• 2 lbs potatoes, cut into 1cm cubes
• 1 C half-and-half cream (or a 1:1 mix of heavy cream and milk)
• 10 tbsp butter, cubed
• 2-3 green onions, thinly sliced
• 1 tsp + ½ tsp salt
• ½ tsp pepper, freshly ground

Directions

1. Put 1 tsp salt and potatoes in a large pot. Add water to cover by 2cm.
2. Bring to a boil over high heat, then reduce to a simmer and cook until knife-tender, ~15-20 minutes.
3. Drain potatoes and mash vigorously.
4. Stir in butter and cream until butter is melted and mixture is smooth.
5. Stir in green onions, pepper, and remaining salt.