Sour Cream Scallion Mashed Potatoes Recipes

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SOUR CREAM MASHED POTATOES



Sour Cream Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

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



Sour Cream and Chive Mashed Potatoes image

Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 8

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled and quartered
½ cup milk
½ cup sour cream
¼ cup chopped fresh chives
salt and pepper to taste

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.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g

SOUR CREAM & SCALLION MASHED POTATOES



Sour Cream & Scallion Mashed Potatoes image

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

Provided by Kozmic Blues

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

5 lbs potatoes, peeled and boiled until tender
8 ounces low-fat sour cream
4 -5 scallions, chopped
3/4 cup milk (or to taste)
salt and pepper

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.

Nutrition Facts : Calories 365.5, Fat 6, SaturatedFat 3.6, Cholesterol 19.1, Sodium 54.9, Carbohydrate 69.9, Fiber 8.6, Sugar 3.2, Protein 9.9

BROWN BUTTER AND SCALLION MASHED POTATOES



Brown Butter and Scallion Mashed Potatoes image

The most delicious mashed potatoes ever! The scallions provide sweetness, and the brown butter adds a nuttiness. Please follow ingredient amounts exactly...I know it may seem like a lot of scallions but its not.

Provided by JoJoStar

Categories     Potato

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

5 lbs yukon gold potatoes, cut into 1-inch pieces
1 tablespoon salt
1 cup whole milk
1/2 cup sour cream
3/4 cup unsalted butter
2 bunches scallions, cut crosswise into 1/2 inch pieces
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 463.2, Fat 21.6, SaturatedFat 13.5, Cholesterol 55.1, Sodium 912.8, Carbohydrate 62.5, Fiber 6.3, Sugar 5.2, Protein 7.8

SOUR CREAM & ONION MASHED POTATOES



Sour Cream & Onion Mashed Potatoes image

Make these once, and you'll need to keep sour cream and green onions on hand all the time. No one will ever want regular mashed potatoes again!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 9 servings, 1/2 cup each

Number Of Ingredients 3

2 lb. baking potato es (about 6), peeled, cut into 1-inch chunks
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. chopped green onions

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.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 15 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 2 g

CREAMY SOUR CREAM MASHED POTATOES



Creamy Sour Cream Mashed Potatoes image

"These nicely seasoned potatoes are so fresh-tasting and creamy that there's no need for extra butter or gravy," writes Natalie Warf of Spring Lake, North Carolina. "I freeze them in individual and family servings for added convenience."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 7

5 pounds potatoes, peeled and cubed
5 tablespoons butter, divided
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
2 teaspoons onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 221 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 360mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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

BROWN BUTTER AND SCALLION MASHED POTATOES



Brown Butter and Scallion Mashed Potatoes image

Categories     Potato     Side     Thanksgiving     Vegetarian     Quick & Easy     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

5 lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces
1 tablespoon salt
1 cup whole milk
1/2 cup sour cream
1 1/2 sticks (3/4 cup) unsalted butter
2 bunches scallions, cut crosswise into 1/2-inch pieces
1/2 teaspoon black pepper
Special Equipment
a potato masher or a food mill fitted with medium disk

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



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.

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Top Asked Questions

How do you make mashed potatoes with milk and sour cream?
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.
How to cook potatoes on the stove with sour cream?
Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot. Add the butter, sour cream, ¾ cup of the milk, 1 teaspoon salt, and ½ teaspoon pepper to the potatoes and mash until smooth (adding more milk if necessary).
How do you make potato salad with sour cream?
Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer the potatoes to a serving bowl and garnish with extra butter and additional chives, if desired. From a holiday table to a weeknight dinner, this versatile side dish goes well with just about any of your favorite entrées.
What is the best way to cook potatoes for mashed potatoes?
Add them to a large pot of salted water and boil until a sharp knife easily pierces them. Meanwhile, when the potatoes are almost done cooking, add the butter, cream, garlic, scallions, and salt & pepper to a small saucepan over low heat. Turn off the heat once the butter has melted and it's warmed through.

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