Mashed Potatoes With Scallions Recipes

MASHED POTATOES WITH HORSERADISH AND SCALLIONS

Steps:

• Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
• Add the butter to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
• Fold in the horseradish. Spoon the mashed potatoes into a serving dish and sprinkle with the scallions.

MASHED POTATOES WITH SCALLION

Steps:

• In a large kettle cover the potatoes with 2 inches salted cold water, bring the water to a boil, and simmer the potatoes for 40 to 50 minutes, or until they are tender. Drain the potatoes and force them through a ricer or peel them and mash them with a potato masher. Stir in the butter and enough of the milk, heated, to reach the desired consistency. Stir in the scallion and salt and pepper to taste.

MIXED MASHED POTATOES WITH SCALLIONS

Steps:

• Place potatoes, half the scallions, 1 T. salt, and enough water to cover in large heavy pot. Cover and heat to boiling. Remove cover and cook over medium heat until potatoes are tender, 20-25 minutes. Drain, reserving 1/2 cup cooking liquid. Mash potatoes. Return potatoes to pot.
• Stir in reserved cooking liquid, the cream, butter, all but 2 t. of the remaining scallions, 1/2 t. salt, the pepper, and nutmeg. Transfer to warmed serving dish, sprinkle with remaining scallions, and serve hot.

PARSLEY, GARLIC, & SCALLION MASHED POTATOES

Steps:

• Boil potatoes and garlic in a large pot with salted water till fork tender about 20 minutes.
• Drain and return to pan; add butter, cream cheese and milk mash with a potato masher until smooth.
• Stir in scallions and parsley.
• season to taste with salt and pepper .
• Use a little more milk if you prefer thinner mashed potatoes.

SCALLION MASHED POTATOES

Steps:

• Peel and quarter potatoes, then cover with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter over moderately high heat in a large nonstick skillet and sauté scallion, stirring, until just tender, about 6 minutes.
• Drain potatoes in a colander and return to saucepan. Mash hot potatoes with milk using a potato masher until smooth, then stir in scallion, parsley, salt, and pepper.

MASHED POTATOES WITH SCALLIONS

Steps:

• Peel the potatoes and cut them into 2-inch cubes. Place the cubes in a saucepan. Add water to cover and salt.
• Bring to a boil and simmer 15 minutes, or until tender. Drain and put the potatoes through a food mill or mash them well with a potato masher. Add the butter and beat to blend. Stir in the milk, scallions, salt, pepper and nutmeg. Serve piping hot.

BROWN BUTTER AND SCALLION MASHED POTATOES

Steps:

• Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
• Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
• Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
• Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.

MASHED POTATOES WITH SCALLIONS

Steps:

• Peel the potatoes, and cut them into 1-inch cubes. There should be about 6 cups. Put the potatoes into a kettle, and add salt.
• Cover with water and bring to a boil. Cook 10 to 12 minutes or until the potatoes are tender. Remove from the heat.
• Drain the potatoes, and put them through a ricer or a food mill. Add the butter, and beat to blend. Stir in the milk, cream, scallions and pepper. Serve piping hot.