2 lg. russet potatoes (about 1 1/4 lb.) peeled, cut into chunks
2 tbsp. milk
2 tbsp. (1/4 stick) butter
1 bunch green onions, chopped
2/3 c. freshly grated Parmesan cheese
Salt & freshly ground pepper

Cook potatoes in large pot of boiling water until tender. Drain well. Press through food mill or ricer into same pot or return to pot and mash. Mix in milk and 1 1/2 tablespoons butter.

Melt remaining 1/2 tablespoon butter in heavy small skillet. Add green onions and saute until wilted, about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season with salt and freshly ground pepper and serve. 2 servings; can be doubled or tripled.