3 large Idaho potatoes, peeled and diced 1/2 pound butter, softened 1/2 cup sliced green onions or chives 1/2 cup heavy cream Salt and pepper
Cook potatoes in salted water until just soft. Drain water and put potatoes back in the same pot and cook on low for just a minute or two to evaporate any excess water. Put all the potatoes in a food mill and add heavy cream and butter to the pot over high heat. Rice the potatoes into the pot and add onions and season with salt and pepper.
1 pound assorted mushrooms 1 tablespoon butter 1 tablespoon vegetable oil Salt and pepper
Heat the oil in a saute pan until almost smoking hot. Add the mushrooms and toss quickly. Add the butter and season with salt and pepper. Reduce the heat to medium-high and cook until all the liquid evaporates. Keep warm.