Cornbread Mashed Potatoes With Spring Onions Recipes

CORN MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

CORNBREAD MASHED POTATOES WITH SPRING ONIONS

Steps:

• Peel and cut potatoes into cubes. Then boil for 20-30 minutes or until soft enough for a knife to easily pass through. Drain and set aside when done.
• Meanwhile, bake cornbread according to directions. Set aside for cooling.
• In a Dutch oven or large pot, melt the butter and add the potatoes.
• Add the milk and half of the heavy cream. Mash the potatoes until you have your desired consistency (runny or thick).
• Season with salt and pepper, even more butter to taste.
• Cut a large piece of cornbread and crumble into the mashed potatoes. Stir.
• Potatoes will thicken, so add more whipping cream until you have desired consistency.
• Stir in chopped green onions.
• NOTE: You don't want the taste of the onions to overpower the mashed potatoes, so allow potatoes to cook, while stirring, on low heat while the flavor of the onions blend with the potatoes for about 3-5 minutes.
• You'll know when it's ready!

CREAMY MASHED POTATOES WITH CRISPY BROWN ONIONS

Steps:

• Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.
• Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.
• While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.
• When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.
• Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.
• Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.

MASHED POTATOES WITH ONIONS

Steps:

• Sauté onion in a little bit of oil or butter (which ever you prefer) over medium heat. Until its a nice golden brown, and soft.
• Peel and chop potatoes, cover with water (salt the water) and bring to a boil. Then bring it down to a simmer for 15-20 minutes until you can easily poke a fork thru the potatoes. Drain potatoes.
• Add in milk (it shouldnt be cold), butter, salt and pepper to taste. Mash all ingredients together with potatoes until you get the consistency you like. Some like super creamy, others like somewhat lumpy. (I think lumps give it more of the homemade feel)
• Fold in onions and serve.

SLOW-COOKED POTATOES WITH SPRING ONIONS

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

GOLDEN MASHED POTATOES WITH GREEN ONIONS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
• Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
• Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.

MUSTARD AND SPRING ONION MASH

Steps:

• Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
• In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
• Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.

CARAMELIZED ONION AND COARSE-GRAIN MUSTARD MASHED POTATOES

Steps:

• Boil potatoes in a large saucepan over medium heat in salted water to cover for 15 to 20 minutes, or until tender.
• Drain water. Return to pan to heat for 1 to 2 minutes, shaking occasionally to dry out any remaining water.
• Add the half-and-half and butter, and heat over medium heat just until the milk starts to simmer.
• Remove from heat. Add the mustard and onions and mash to desired consistency. Taste and add more mustard if necessary.
• Add salt and pepper to taste. Serve hot.
• Note: To caramelize onions, heat 1 Tbsp olive oil in a heavy-based skillet. Add 1 thinly sliced medium yellow onion. Cook and stir over medium heat for 5 minutes until onion starts to soften. Lower heat and sprinkle with 1/4 tsp salt and a pinch of granulated sugar. Cook 20 minutes or until deep golden brown, stirring frequently. Lower heat if necessary to keep onions from burning. These freeze beautifully, so you can make extra to freeze for later use.

GREEN ONION AND BACON MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain.
• Mash potatoes in a large bowl using an electric mixer; pour in milk to make creamier. Stir in bacon, Colby-Monterey Jack cheese, green onions, sour cream, butter, garlic, salt, and pepper.

CARAMELIZED ONION MASHED POTATOES

Steps:

• Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

CRISPY BAKED POTATOES WITH SPRING ONIONS

Steps:

• Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine).
• Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day.
• Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.