Mashed Potatoes With Scallions Recipes

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MASHED POTATOES WITH SCALLIONS



Mashed Potatoes With Scallions image

Provided by Moira Hodgson

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound potatoes, cooked and mashed
4 scallions, sliced (including green part)
Coarse salt and freshly ground pepper to taste
1/4 cup hot milk
3 tablespoons melted butter

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 POTATOES WITH SCALLIONS



Mashed Potatoes With Scallions image

Provided by Pierre Franey

Categories     weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

5 Idaho or Washington potatoes, about 1 1/2 pounds
Salt to taste
2 tablespoons unsalted butter
1 1/3 cups milk
1/3 cup finely chopped scallions
Freshly ground white pepper to taste
1/8 teaspoon freshly grated nutmeg

Steps:

  • Peel the potatoes and cut them into 2-inch cubes. Place the cubes in a saucepan. Add water to cover and salt.
  • Bring to a boil and simmer 15 minutes, or until tender. Drain and put the potatoes through a food mill or mash them well with a potato masher. Add the butter and beat to blend. Stir in the milk, scallions, salt, pepper and nutmeg. Serve piping hot.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 847 milligrams, Sugar 6 grams, TransFat 0 grams

MASHED POTATOES WITH SCALLION



Mashed Potatoes with Scallion image

Categories     Milk/Cream     Potato     Vegetable     Side     Vegetarian     Boil     Gourmet

Yield Serves 8

Number Of Ingredients 4

3 pounds boiling potatoes
1/2 stick (1/4 cup) unsalted butter, softened
3/4 to 1 cup milk
1/2 cup thinly sliced 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



Scallion Mashed Potatoes image

Categories     Milk/Cream     Onion     Potato     Side     Sauté     Quick & Easy     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

2 pounds medium yellow-fleshed potatoes such as Yukon Gold
3 tablespoons unsalted butter
2 cups chopped scallion (2 1/2 bunches)
2/3 cup whole milk
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/8 teaspoon black pepper

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.

MASHED POTATOES WITH HORSERADISH AND SCALLIONS



Mashed Potatoes With Horseradish and Scallions image

Provided by Food Network Kitchen

Time 50m

Number Of Ingredients 7

2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 cup milk
Freshly ground pepper
2 tablespoons prepared horseradish
1/2 cup to 3/4 cup chopped 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.

SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS



Smashed Potatoes with Greek Yogurt and Scallions image

Tangy Greek yogurt upgrades these otherwise simple mashed potatoes. Not only does it add protein and calcium, but it's also a probiotic, which is important for gut health.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed
1 bay leaf
2 tablespoons extra-virgin olive oil
1 bunch scallions (about 6), thinly sliced
2 cloves garlic, grated (about 1/2 teaspoon)
Kosher salt
1 cup full-fat Greek yogurt
Freshly ground black pepper

Steps:

  • Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
  • Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
  • Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.

Nutrition Facts : Calories 220 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 500 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams

MIXED MASHED POTATOES WITH SCALLIONS



Mixed Mashed Potatoes With Scallions image

Here is an easy, elegant side dish, that combines both white and sweet potatoes, that is perfect for center stage on your holiday dinner table, or at any meal.

Provided by JackieOhNo

Categories     Yam/Sweet Potato

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

4 cups cubed pared sweet potatoes (about 1-1/4 lb.)
4 cups cubed pared boiling potatoes (about 2 lbs.)
2/3 cup chopped scallion
1 tablespoon salt
1/2 teaspoon salt
1/4 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon fresh ground pepper
1/4 teaspoon grated nutmeg

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.

Nutrition Facts : Calories 119.6, Fat 3.9, SaturatedFat 2.4, Cholesterol 11.9, Sodium 707.8, Carbohydrate 20, Fiber 2.4, Sugar 2.5, Protein 1.9

PARSLEY, GARLIC, & SCALLION MASHED POTATOES



Parsley, Garlic, & Scallion Mashed Potatoes image

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

5 lbs potatoes, peeled and cut into quartered
6 garlic cloves, slightly crushed
4 ounces cream cheese
4 ounces butter
1/2 cup milk, heated
salt
1 teaspoon pepper
1 bunch scallion, 1/3 cup sliced
1 bunch fresh parsley, 1/2 cup minced

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

SCALLION MASHED POTATO PANCAKES



Scallion Mashed Potato Pancakes image

This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!

Provided by Leslie Goldsmith

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 10

Number Of Ingredients 8

2 cups leftover mashed potatoes
½ cup all-purpose flour
2 large eggs
2 teaspoons sesame oil, divided
salt and ground white pepper to taste
1 tablespoon vegetable oil
4 large scallions, chopped
¼ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
  • Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
  • Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
  • Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.9 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 142.6 mg, Sugar 1 g

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