Best 13 Mashed Potatoes With Green Onions Recipes

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.

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.

ONION MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

MASHED POTATOES WITH BUTTERMILK, BLACK PEPPER AND GREEN ONION

Steps:

• Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt, bring to a boil, and cook until the potatoes are fork tender, about 25 minutes. Drain well. While potatoes are cooking, combine the butter and buttermilk in a small saucepan and bring to a simmer.
• Working in batches, pass the cooked potatoes through a food mill set over a pot (or just use a potato masher!). Stir the hot buttermilk mixture into the potatoes until they are smooth and creamy. Season generously with pepper and add more salt as needed. Stir in the green onions. Cover and keep warm over a simmering pot of water until ready to serve.

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.

MASHED POTATOES WITH GREEN ONIONS AND PARMESAN

Steps:

• Cook potatoes in large pot of boiling water until tender. Drain well. Press through food mill or ricer into same pot or return to pot and mash. Mix in milk and 1 1/2 tablespoons butter.
• Melt remaining 1/2 tablespoon butter in heavy small skillet. Add green onions and sauté until wilted, about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season with salt and freshly ground pepper and serve.

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.

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.

MASHED POTATOES WITH GREEN ONIONS & PARMESAN

Steps:

• Place Yukon Gold poatoes in in steamer and steam until potato can easily be punctured with a fork.
• Remove skin on potatoes with a peeler or knife. The skin normally comes off easier if removed right after coming out of the steamer.
• Put butter and parmesan in the bottom of a large mixing bowl.
• Add potatoes to bowl and mash (the potatoes should still be warm so they are melting the butter and parmesan).
• Add milk until the mixture becomes creamy (milk can be heated in a separate pot so as not to cool down potatoes).
• Add green onions and salt. Serve.
• Note: If any are leftover they are fantastic the next day pan fried in butter or walnut oil.

CHEF JOHN'S PERFECT MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

FRIED MASHED POTATO BALLS

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

MASHED POTATOES SUPREME

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
• Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.