Mashed Potatoes With Scallions Food

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.

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.

MASHED POTATOES WITH SCALLIONS

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.

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.

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.

SCALLION AND PARMESAN MASHED SWEET POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water; salt the water liberally. Bring to a boil and cook until tender, 8 to 10 minutes. Drain well and return to the same pot set over low heat. Mash until smooth with a potato masher. Add the butter, Parmesan and salt and pepper to taste. Mash until the butter has melted. Stir in the scallions. Serve sprinkled with Parmesan and scallions.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

MASHED POTATO PANCAKE WITH GRUYERE CHEESE

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.

SOUR CREAM & SCALLION MASHED POTATOES

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.