Best 7 Parsley Garlic Scallion Mashed Potatoes Recipes

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

PARSLEY, GARLIC, & SCALLION MASHED POTATOES

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.

ROASTED POTATOES WITH PARSLEY AND SCALLIONS

Steps:

• Toss 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each ground coriander and kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 40 to 45 minutes. Combine 1/2 cup chopped parsley, 3 sliced scallions, 2 tablespoons each olive oil and champagne vinegar and salt and pepper to taste; spoon over the potatoes.

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.

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.

GARLIC & PARSLEY MASHED POTATOES

Steps:

• In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
• Return potatoes to saucepan; mash. Stir in remaining ingredients.
• More great recipes and their nutritional information can be found at Becel.ca.

GARLIC-PARSLEY POTATO CAKES

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
• Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
• Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
• Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
• Bake until heated through, 10 to 15 minutes.