INGREDIENTS
6
large russet potatoes
4 tbsp
unsalted butter, cut into cubes
3/4 cup
milk (I used whole)
1/4 cup
half-and-half
1/2 cup
Greek yogurt
3/4 tsp
salt
1/4 tsp
black pepper
3/4 cup
finely chopped onion
2 cups
grated cheddar cheese, divided
chopped green onions, for serving