Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Green Onion Mashed Potatoes




Source of Recipe


The Cowboys' Kitchen






List of Ingredients



• 2 POUNDS RUSSET POTATOES, PEELED AND CUT INTO 1 1/2 -INCH PIECES
  
• 3 GREEN ONIONS OR SCALLIONS COARSELY CHOPPED
  
• 1/3 CUP UNSALTED BUTTER
  
• 3/4 CUP HEAVY CREAM
  
• KOSHER SALT AND FRESHLY GROUND PEPPER TO TASTE
  






Instructions



1. Place the potatoes in a large, heavy saucepan and cover with cold water. Cooking over high
   heat, bring the water to a boil.
   
   
2. Reduce the heat to medium, cover the pot, and cook the potatoes until they are just soft when tested with the tip of a knife, about 20 minutes.
   
3. While the potatoes are cooking, melt the butter in a sauce pan.
   
   
4. Combine the melted butter with 3 coarsely chopped scallions in the bowl of a food processor or blender. Puree the scallions into a paste and add them to the cream.
   
   
5. Heat the cream and scallion paste over medium heat in a saucepan. Reduce by one-fourth. In a colander, strain the water from the potatoes.
   
   
6. While still hot, mash them together with the butter, cream and green onion mixture. Add salt and pepper to taste, and serve warm.
   






Final Comments


6 servings