Smashed Potatoes With Green Onion Dill Food

GREEN ONION SMASHED POTATOES (CHAMP)

Steps:

• Cook the potatoes in a pot of boiling water until very tender (about 15 minutes).
• While the potatoes are cooking: in a small saucepan bring the cream and butter to a simmer over medium heat, stirring often.
• Add in the green onions.
• Remove from heat; cover with lid and let steep (off of the heat) while the potatoes are cooking.
• Drain the potatoes thoroughly, then return to the same pot and mash with a potato masher (do not beat, leave the potatoes with some small chunks).
• Add in the cream/onion mixture; mix with a wooden spoon to combine.
• Season with salt and pepper to taste.
• Spoon smashed potatoes onto each plate in a pile and make a indentation.
• Put 1-2 tablespoons hard butter in the indentation.
• Delicious!

GREEN ONION SMASHED POTATOES - BOBBY FLAY

Steps:

• Put potatoes in large pot and cover by 1 inch with cold water.
• Add 1 tbsp salt and bring to a simmer over high heat.
• cook until potatoes are tender when pierced with a knife. 12-15 minutes. Drain and return to pot.
• Mix together the butter and sour cream in a bowl and season liberally with salt and pepper.
• Using a wooden spoon, gently smash the potatoes while folding in the sour cream mixture.
• Fold in the green onions and season with more salt and pepper if needed.

UKRAINIAN DILL POTATOES

Steps:

• Preheat oven to 400º F.
• Wash, dry and prick potatoes.
• Place in a baking dish and cook until done (about 1 hour).
• When done, remove from oven and set aside to cool slightly.
• Cut potatoes into chunks (while they are warm) and place in serving bowl.

GREEN ONION SMASHED POTATOES

Steps:

• Preheat the oven to 450 degrees. Brush the scallions with 2 tablespoons of the oil and sprinkle with salt and pepper. Place on a sheet pan and roast 10 minutes. Remove from the oven and chop coarsely. Toss the potatoes with remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown or dry, about 25 minutes. As soon as they come out of the oven, place the potatoes in a large mixing bowl and add the garlic, scallions, and butter. Smash with vigorously with a potato masher to achieve a rustic texture, the mixture should not be smooth. Season to taste with salt and pepper. To keep the smashed potatoes warm, put them in a bowl or pan, cover, and place the bowl in a large pan of warm water.

SMASHED POTATOES WITH GREEN ONION & DILL

Steps:

• Preheat oven to 450° F. Line a rimmed baking sheet with parchment paper and drizzle with olive oil.
• Bring a large pot of water to a boil; add potatoes. Boil 20 minutes or until fork-tender. Drain and set aside to cool slightly.
• Transfer boiled potatoes to the baking sheet, giving some space between each. Using the base of a sturdy glass (or another flat object), gently press the potatoes until they are approximately 1/2 inch thick. If the potatoes are sticking to your glass, spray your glass with cooking spray.
• Brush smashed potatoes generously with melted butter. Sprinkle with garlic, salt and pepper.
• Bake for 20-25 minutes, or until potatoes are crispy and browning at the edges. Remove from oven, and sprinkle generously (really!) with dill, green onions, and additional salt and pepper, if desired. Serve immediately.

BACKYARD SKILLET SMASHED POTATOES AND ONIONS

Steps:

• Place new potatoes and water in a microwave-safe bowl. Cover and heat on high in a microwave until soft enough to smash, about 8 minutes.
• Preheat an outdoor skillet for high heat and lightly oil the grate. Place a cast-iron skillet on the grill to preheat.
• Drain water from the potato bowl and add onion and olive oil; mix well. Carefully spread potato mixture into the skillet and smash each potato using the back of a spatula.
• Grill until onions are browned and potatoes are crispy, about 5 minutes per side. Season with seasoned salt and paprika.

SMASHED POTATOES

Steps:

• Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
• While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
• Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

MASHED POTATOES WITH ONION AND DILL

Steps:

• In a large pot of salted water, boil potatoes until tender. Drain.
• Return to pot and set over low heat for a few minutes to evaporate any remaining water.
• Remove from heat.
• Mash potatoes, leaving them a little chunky.
• Add caramelized onions, salt, buttermilk and dill.
• Mix until all ingredients are well incorporated.

DILLY MASHED POTATOES

Steps:

• In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients.

MASHED POTATOES WITH GREEN ONIONS

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.