Cheddar, Corn and Salsa Mashed Spuds

2 1/2 pounds (about 3 very large) Basin Gold* russet potatoes, peeled and cut in half
1/4 cup milk or half-and-half
6 tablespoons butter
1/2 teaspoon salt
1/2 cup salsa
1/2 cup corn kernels
1 cup shredded Cheddar cheese
Thinly sliced green onions, for garnish

Place potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to low and cook until tender, about 20 minutes.

Meanwhile, place milk, butter and salt in a saucepan. Bring just to a simmer over low heat do not boil. Remove from heat and stir in salsa and corn.
When potatoes are cooked, drain well, then return them to the pot. Shake the pot over low heat for about 30 seconds to dry them out.
Remove potatoes from heat and add the hot milk mixture. Mash the potatoes until they are fluffy. Fold in cheese. Sprinkle with green onions.
* Brands may vary by region; substitute a similar product.