- 2 pounds russet potatoes (about 3 large or 5 medium sized potatoes), peeled and cut into 2-inch chunks
- 3 sprigs of thyme (or a couple teaspoons dried thyme in a small boquet garni bag or tied up with cheesecloth)
- 1 bunch of fresh parsley, leaves chopped (about 1 cup)
- 3 green onions (scallions), white and green parts chopped (about 1/2 cup)
- 1/2 cup milk, divided
- 1/4 cup cream
- 3 tablespoons butter (more to taste)
- 1 teaspoon freshly ground black pepper
- Place the peeled and cut potatoes and the thyme in a medium (2 quart) saucepan and cover with cold water. Add two teaspoons of salt to the water. Bring to a boil and reduce heat to maintain a low simmer. Simmer for 15 to 20 minutes until the potatoes are easily pierced with a fork.
- While the potatoes are cooking, chop up the parsley and the green onions. Place the chopped green onions and parsley in a food processor. Add a teaspoon of salt and the 1/4 cup of milk. Pulse until smooth.
- When the potatoes are done, drain them in a colander and place them in a large bowl. Discard the thyme sprigs. Return the still hot, empty pot to the stove and add the remaining milk, cream, and butter. Heat on low until the butter is melted. While the milk is heating, mash the cooked potatoes with a potato masher or use a potato ricer. (Do not over mix or the potatoes will turn gluey.)
- Return the mashed potatoes to the pot with the milk mixture and stir to combine. Turn off the heat. Stir in the parsley green onion puree. Add freshly ground black pepper, another teaspoon of salt, or more or less to taste.