Thank you. I’ve been getting some great recipes. I appreciate them!
You’re welcome, sweetie. This one is yummy!
Oh, two possible corrections — if you mash the 3/4 of the potatoes before adding to the milk, you may not need to simmer a full hour. That was how long it took before I got the idea to mash them first, which only made it into the last version of the recipe; I haven’t tried it yet. Also, obviously, cut the green onions in to 1/2” or so before sauteing. And since it’s milk based, be sure to always be scraping any buildup off the bottom of the pan with a pancake turner or spatula or it’ll burn and ruin the flavor.