4 pounds red potatoes, quartered
1/2 cup Sapori Garlic Olive Oil
2/3 cup heavy whipping cream
1/4 cup butter, softened
2 teaspoons salt
1/2 teaspoon pepper
2/3 to 3/4 cup 2% milk
3 green onions, chopped
3/4 cup grated Parmesan cheese
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes.
Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with Sapori Garlic Olive Oil and grated Parmesan cheese.