Duchess Whipped Potatoes

Duchess Whipped Potatoes from III Forks 

3 lbs  Idaho Russet Potatoes, whole
Pinch  Salt
8 Tblsp  Butter, unsalted & melted
1 14oz can Evaporated Milk
1 ½ tsp  Salt
½ tsp  Black Pepper
1 Bunch fresh Green Onions, washed & sliced
2 oz   Heavy Cream

Begin by washing the potatoes in the kitchen sink with a green scrub pad.  Gently scrubbing the potato skin to clean any dirt but leaving on some of the skin.  Cut into large chunks, 1 ½ inch squared roughly.
Place potatoes into a larger sauce pan and rinse with water.   Drain well.  Fill the pot up again with fresh water to about ½ inch above the potatoes.  Add a heavy pinch of salt and bring to a boil on the stove.  Once boiling, reduce heat to a simmer and allow to continue cooking till the potatoes are tender, approximately 12 minutes.
Strain the hot water from the potatoes allow to steam for a minute or two.   Return the potatoes to the sauce pan and mash them with a potato masher.  Once well mashed, gently stir in the remaining ingredients.  Do not over mix.  Taste the seasoning and serve hot.