Every March, I ask myself why I don't make this delicious dish more often. It pairs well with most any meat and shines as the starch on the table. While it isn't completely traditional, I don't think your diners will mind one bit/bite when you serve it with corned beef or Irish steak.
2 pounds of russet potatoes, peeled and cut into large pieces
2 cups Brussels sprouts, cut in half, steamed until al dente and then sliced
2 green onions, minced
6 Tbsp butter, cut into pieces
1 cup of whole milk, hot
Salt and pepper to taste
1. Cover the potatoes with water, add salt and bring to a boil, cover the pan and reduce the heat to a simmer. Check for doneness after about 15 minutes. When done, drain most of the water away and mash.
2. To the still hot potatoes, immediately add the minced green onions and stir in. Add the butter and the hot milk and stir occasionally as the butter melts.
3. Stir in the Brussels sprouts. Season with salt and pepper to taste.