Green Onion Smashed Potatoes Recipes

WASABI AND GREEN ONION MASHED POTATOES

Steps:

• Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
• Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.
• *Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.

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 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.

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.

MASHED GARLIC & ONION POTATOES

Steps:

• Cook potatoes until fork tender (about 30 min).
• While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
• Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
• Drain potatoes, reserve 1/4 cup liquid.
• Cool potatoes until you can handle them to slip off the skins.
• Cut potatoes into quarters and return to the saucepan.
• Add 1/4 cup potato water, milk, salt & pepper.
• Heat mixture until heated through (about 5 min).
• Mash potato mixture until smooth.
• Stir in onion/garlic & thyme.
• Spoon potatoes into a serving dish; drizzle with butter and serve.

HORSERADISH AND GREEN ONION MASHED POTATOES

Steps:

• Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender.
• In a saucepan combine cream and butter. Heat until very warm. Add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes. Add the horseradish and green onions. Serve hot.

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.

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.

GREEN MASHED POTATOES

Steps:

• Mash the potatoes: While the milk is heating, mash the cooked potatoes with a potato masher or use a potato ricer. (Do not over mix or the potatoes will turn gluey.)

MASHED POTATOES WITH GREEN ONIONS

Steps:

• Cut all potatoes into 1 1/2-inch pieces. Set steamer rack in pot. Add enough water to pot to reach depth of 1 inch; bring to boil. Place potatoes on rack. Cover pot and steam potatoes until tender, about 30 minutes. Remove potatoes and steamer rack from pot. Discard water in pot. Return potatoes to pot. Add half and half, green onions, and butter. Mash until almost smooth. Season to taste with salt and pepper and serve.