Cook potatoes in pot of
boiling salted water until very tender, about 15
Meanwhile, bring cream and
butter to simmer in heavy small saucepan over
medium heat, stirring often. Mix in green
onions. Remove from heat. Cover and let steep
while potatoes cook.
Drain potatoes thoroughly.
Return potatoes to same pot and mash. Add cream
mixture and stir until blended. Season to taste
with salt and pepper. (Can be prepared 2 hours
ahead. Cover; let stand at room temperature.
Rewarm over low heat, stirring often.)