SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES
Steak au Poivre is a steakhouse staple of a black pepper covered filet. This recipe turns up the flavor -- and the tingle -- by adding Sichuan peppercorns in with black peppercorns. The side of creamy scallion mashed potatoes will make you forget all about the steakhouse.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Gather your ingredients.
- For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
- Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
- For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
- Heat a large cast-iron skillet over medium-high heat.
- Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
- To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
- Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
- Place steaks on plates, top with sauce and cress and scallion potatoes alongside.
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.
MASHED POTATOES WITH GREEN ONIONS
This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.
Provided by Leslie in Texas
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
- Cook over low heat until any water from potatoes evaporates.
- Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
- Mash hot potatoes in pot; set aside.
- Butter large serving bowl.
- Bring milk to simmer in medium saucepan.
- Add chopped green onion and simmer 5 minutes.
- Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
- Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
- Pour remaining butter into well and serve.
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
Provided by Moira Hodgson
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
- Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
MASHED POTATO PANCAKE WITH GRUYERE CHEESE
Great recipe to use up leftover mashed potatoes.
Provided by barbara lentz @blentz8
Categories Potatoes
Number Of Ingredients 5
Steps:
- Mix the mashed potatoes, scallions, Mascarpone cheese and Gruyere cheese together.
- Add oil to skillet. Shape the mashed potatoes into balls and flatten into pancake and fry until browned and crisp on both sides.
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.
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
SCALLION MASHED POTATOES
Categories Milk/Cream Onion Potato Side Sauté Quick & Easy Parsley Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
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.
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MASHED POTATOES WITH SCALLION GARLIC OIL RECIPE BY CHEF ...
From thedailymeal.com
2.5/5 (2)Estimated Reading Time 1 minServings 6Calories 384 per serving
- In a large pot, place potatoes in cold water (cut into quartered pieces) and bring to a boil. Once the potatoes are soft, drain them and let them rest.
- In a separate nonstick pan, heat the minced white parts of the green onion with garlic slices and olive oil. Let the green onions and garlic slowly simmer in the oil until garlic turns golden. This means the oil has absorbed the scallion and garlic flavor.
- Add the heavy cream to the oil mixture and season with some salt and pepper. Strain the oil cream mixture so that the green onions and garlic is not in the potatoes. Pour the oil and cream mixture into the mashed potato along with the butter.
CREAMY MASHED POTATOES WITH SCALLION-CHIVE BUTTER …
From realsimple.com
5/5 (5)Total Time 1 hr 30 minsServings 8Calories 330 per serving
- Cover the potatoes and garlic with salted water in a large saucepan and bring to a boil. Simmer until tender, about 15 minutes. Drain; return the potatoes and garlic to the hot saucepan.
- Meanwhile, in a small saucepan, bring the milk and cream to a simmer. Add 2 tablespoons of the butter. Pour the hot milk mixture over the potatoes and garlic. Season with 2 teaspoons salt and mash with a potato masher until smooth. Transfer the mashed potatoes to a 2-quart ovenproof baking dish. Cool to room temperature, then press the surface with a piece of plastic wrap. Refrigerate, covered, until ready to use.
- Heat oven to 425° F. Let the potatoes stand at room temperature for 30 minutes. Remove plastic wrap and bake, covered, until warmed through, about 30 minutes.
- Meanwhile, melt the remaining 6 tablespoons of butter. Combine with the scallions, chives, and ¼ teaspoon each salt and pepper. Drizzle the herb butter over the potatoes.
GARLIC AND SCALLION MASHED POTATOES | YEPRECIPES.COM
From yeprecipes.com
4.9/5 (10)Category SidesCuisine American/GlobalTotal Time 40 mins
- Place the cut potatoes in a large pot and cover with water, about an inch above the potatoes. Add 1 tsp of salt to the water and cook over medium-high heat until tender, 20 to 25 minutes.
- Drain the potatoes and place them back in the pot, cook over low heat for about 5 minutes to release any excess moisture.
- In a small saucepan melt the butter over medium heat, cook the garlic and scallions in the butter for about 30 seconds or until garlic becomes fragrant. Stir in the milk and cook until just warm.
- Place potatoes in a large bowl and mash with a masher then stir in the milk mixture with 1/2 tsp of salt and 1/4 tsp of pepper..
SCALLION MASHED POTATOES — UNWRITTEN RECIPES
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Estimated Reading Time 2 mins
MASHED POTATO BACON SCALLION PIZZA - US FOODS
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IRISH MASHED POTATOES (COLCANNON) - THE FOOD BLOG
From thefoodblog.net
5/5 (7)Total Time 40 minsCategory Side DishCalories 334 per serving
- Put the quartered potatoes in a large pot and fill it with enough cold water to cover the potatoes by one inch. Add 2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, 12-15 minutes
- Drain potatoes in a colander. Immediately return the drained potatoes to the still-warm pot. Put the pot over low heat and shake until the potatoes are dry. Remove from heat.
- While potatoes are cooking, heat 2 tbsp butter in a large skillet over medium-high. Add the garlic, leeks and cabbage. Cook, stirring, until the cabbage is softened; about 5 minutes.
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MASHED POTATOES WITH BACON AND CRISPY SCALLIONS RECIPE ...
From southernliving.com
Servings 6Total Time 40 minsCategory Potatoes
- Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high; boil until potatoes are tender, about 25 minutes. Drain and return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 30 to 50 seconds.
- Place buttermilk and butter in a microwavable glass bowl, and microwave on HIGH until warm, 30 to 60 seconds. Add warm buttermilk mixture, crème fraîche, salt, and white pepper to potatoes, and mash with a potato masher to desired consistency. Keep potatoes warm.
- Meanwhile, cook bacon in a medium skillet over medium-high until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon. Cook 1 cup diagonally sliced scallions in hot drippings in skillet until lightly browned and crispy, 3 to 4 minutes. Transfer scallions to paper towels with a slotted spoon to drain. Sprinkle scallions and crumbled bacon over warm mashed potatoes.
CHEESY MASHED POTATOES WITH SCALLIONS - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (5)Total Time 45 minsCategory VegetablesCalories 303 per serving
- Boil the potatoes until fork tender. Drain in a colander and transfer back to the pot set over low heat. If you want to make sure the potatoes are super hot when served, warm the milk and melt the butter in a small pot. You can also just pour the milk straight into the potatoes, and add the butter in chunks.
- Mash the potatoes, milk and butter together. When the mash is not quite yet to your desired consistency, add the parmesan and cheddar cheese, pepper, and salt. Continue mashing the potatoes to combine the cheese until melted.
MASHED SOUR CREAM AND SCALLION POTATOES RECIPE - REAL SIMPLE
From realsimple.com
3/5 (206)Total Time 20 minsServings 8Calories 413 per serving
- Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot.
- Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.
LEFTOVER MASHED POTATO PANCAKES WITH SALMON, SCALLIONS ...
From more.ctv.ca
Cuisine AmericanCategory LunchServings 4Total Time 10 mins
- In a separate bowl, mix the egg, milk, scallions, and tarragon together then add to the flour. Mix until smooth, and season to taste. Fold into mashed potato mixture to form pancake batter.
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