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Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 20 minutes.
Drain well. Pass the potatoes through a ricer into a large bowl.
In a saucepan heat the cream, butter, salt, white pepper, and chopped green onions over medium heat until the butter melts and the mixture is hot.
Pour the hot cream mixture into the potatoes. Gently fold together until smooth and creamy.
Serve hot.