Sour Cream Scallion Mashed Potatoes Recipes

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

SOUR CREAM & SCALLION MASHED POTATOES

Steps:

• After potatoes are boiled until tender, mash with milk and sour cream.
• Add chopped scallions, and salt and pepper to taste.
• It's nice if you can prepare these a bit in advance, and let them sit in order for the scalions to impart their flavor a bit.

BROWN BUTTER AND SCALLION MASHED POTATOES

Steps:

• Cover potatoes with cold water by 2 inches in a 5-to 6-quart heavy stock pot and add 1 1/2 teaspoons salt.
• Bring to a boil, then reduce heat to a simmer, uncovered, until potatoes are tender, 10-15 minutes.
• Drain potatoes in a collander, then return to pot and cook over moderate heat, shaking pot ocasionally, until dry, 1 to 2 minutes.
• Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
• Bring milk with 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.
• Stir in sour cream, then cover and keep warm.
• Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes.
• Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes.
• Fold butter mixture into mashed potatoes and season with salt.

SOUR CREAM & ONION MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
• Return potatoes to pan; mash to desired consistency.
• Add sour cream and onions; cook and stir 3 to 5 min. or until heated through.

CREAMY SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

MASHED POTATOES WITH SCALLIONS

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.

BROWN BUTTER AND SCALLION MASHED POTATOES

Steps:

• Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
• Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
• Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
• Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.

SCALLION MASHED POTATOES

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.