MASHED POTATOES WITH SCALLION
Categories Milk/Cream Potato Vegetable Side Vegetarian Boil Gourmet
Yield Serves 8
Number Of Ingredients 4
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.
SOUR CREAM & SCALLION MASHED POTATOES
Make and share this Sour Cream & Scallion Mashed Potatoes recipe from Food.com.
Provided by Kozmic Blues
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- After potatoes are boiled until tender, mash with milk and sour cream.
- Add chopped scallions, and salt and pepper to taste.
- It's nice if you can prepare these a bit in advance, and let them sit in order for the scalions to impart their flavor a bit.
Nutrition Facts : Calories 365.5, Fat 6, SaturatedFat 3.6, Cholesterol 19.1, Sodium 54.9, Carbohydrate 69.9, Fiber 8.6, Sugar 3.2, Protein 9.9
BROWN BUTTER AND SCALLION MASHED POTATOES
Categories Potato Side Thanksgiving Vegetarian Quick & Easy Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
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.
PARSLEY, GARLIC, & SCALLION MASHED POTATOES
Comfort food! What can I say just look at the title and you have it all! Leftover are great on a Shepards Pie!
Provided by Rita1652
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315.4, Fat 13.9, SaturatedFat 8.4, Cholesterol 38.6, Sodium 145.9, Carbohydrate 43.4, Fiber 5.9, Sugar 2.7, Protein 6.5
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.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 5 grams, TransFat 0 grams
MASHED POTATO SALAD WITH SCALLIONS AND HERBS
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
- Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
BACON SCALLION MASHED POTATOES LIKE APPLEBEE'S
We've been messing with this recipe to get it right and I think we have it. The taste with the bacon and scallions makes these potatoes rich in flavor and probably higher in calories than most of us want to look at...but then don't you have to enjoy food!
Provided by TishT
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, cover potatoes and garlic with lightly salted water.
- Boil until potatoes are fork tender.
- Fry bacon in skillet until crisp; drain on paper towels.
- Pour out all but 1 tsp bacon grease from pan.
- Add scallions to grease, saute until soft, but not brown.
- Add bacon.
- Drain potatoes and return to pot.
- Mash potatoes with milk, sour cream, salt, and pepper.
- Stir in bacon and scallions.
- Reheat, if necessary, before serving.
Nutrition Facts : Calories 308.4, Fat 11.6, SaturatedFat 5.6, Cholesterol 26, Sodium 720.8, Carbohydrate 44.9, Fiber 5.7, Sugar 3.4, Protein 8
MASHED POTATOES WITH HORSERADISH AND SCALLIONS
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 7
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.
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