Scallion Mashed Potatoes Recipes

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SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES



Sichuan Steak au Poivre with Scallion Mashed Potatoes image

Steak au Poivre is a steakhouse staple of a black pepper covered filet. This recipe turns up the flavor -- and the tingle -- by adding Sichuan peppercorns in with black peppercorns. The side of creamy scallion mashed potatoes will make you forget all about the steakhouse.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

1 1/2 pounds Yukon gold potatoes, about 5 potatoes
2 large cloves garlic
Salt
1 cup half-n-half or whole milk
3 tablespoons butter
1 bunch scallions, 5 to 6
White pepper
About 2 teaspoons Sichuan peppercorns
1 tablespoon black peppercorns
4 steaks (6 to 7 ounces) beef tenderloin filet, each about 1 1/4 inches thick
Kosher salt
2 shallots
1 inch ginger root
2 cloves garlic
EVOO
3 tablespoons butter
About 1/4 cup Shaoxing Chinese sherry or 2 tablespoons cognac or brandy
1 cup beef bone broth or stock
1/4 to 1/3 cup creme fraiche
Upland cress or watercress, to serve

Steps:

  • Gather your ingredients.
  • For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
  • Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
  • For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
  • Heat a large cast-iron skillet over medium-high heat.
  • Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
  • To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
  • Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
  • Place steaks on plates, top with sauce and cress and scallion potatoes alongside.

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  • Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

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.

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

CHEDDAR & SCALLION MASHED POTATOES



Cheddar & Scallion Mashed Potatoes image

Make and share this Cheddar & Scallion Mashed Potatoes recipe from Food.com.

Provided by CarrieB.

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs potatoes, peeled and cut into large chunks
6 scallions, finely chopped
1/4 cup butter
1 cup cheddar cheese, shredded
salt and pepper (to taste)

Steps:

  • Cook potatoes in boiling salted water for 15-20 minutes, or until tender. Drain well. Return to pan and mash until smooth.
  • Beat in scallions, butter and cheese over low heat, until combined and cheese is melted.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 397.6, Fat 21.1, SaturatedFat 13.3, Cholesterol 60.2, Sodium 274.4, Carbohydrate 41.7, Fiber 5.6, Sugar 2.5, Protein 12.2

MASHED POTATOES WITH SCALLIONS



Mashed Potatoes With Scallions image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

7 Idaho potatoes, about 2 1/4 pounds
Salt to taste if desired
2 tablespoons butter
3/4 cup milk
1/4 cup heavy cream
1/2 cup finely chopped scallions
Fresh pepper, preferably white, to taste

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.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 5 grams, TransFat 0 grams

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

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

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