Champ

Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.

Meanwhile, bring cream, 4 tablespoons butter and green onions to simmer in heavy small saucepan over medium heat, stirring often. Remove from heat. Cover and let steep while potatoes cook.

Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (This can be prepared 2 hours ahead. Cover; let stand at room temperature. Re-warm over low heat, stirring often.)

Spoon potatoes into a bowl, top with the remaining tablespoon of butter and chopped bacon.