Creamy mashed potatoes topped with chopped green onions make for a comforting and flavorful side dish. The smooth, buttery texture of the potatoes combined with the fresh, sharp taste of green onions creates a delightful contrast. Here’s how to make this delicious version of mashed potatoes:
Ingredients:
For the Mashed Potatoes:
- 2 lbs (about 900g) potatoes (Yukon Gold or Russet are best), peeled and cut into equal-sized chunks
- 1/2 cup (about 120ml) heavy cream or whole milk
- 4 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
For Topping:
- 1/2 cup green onions (scallions), finely chopped
- Additional butter for serving (optional)
Instructions:
- Cook the Potatoes:
- Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes in a colander and return them to the pot or transfer to a large mixing bowl.
- Warm the Cream and Butter:
- While the potatoes are cooking, in a small saucepan, gently heat the heavy cream and butter together until the butter melts and the mixture is warm. Do not let it boil.
- Mash the Potatoes:
- Using a potato masher, ricer, or hand mixer, mash the potatoes until smooth.
- Gradually add the warm cream and butter mixture, continuing to mash until the potatoes reach your desired consistency. For extra creamy potatoes, you can use a hand mixer for a minute or two but be careful not to overmix.
- Season:
- Season with salt and freshly ground black pepper to taste. Adjust the creaminess by adding a bit more warm cream or milk if needed.
- Add Green Onions:
- Stir in most of the chopped green onions, reserving a small amount for garnish.
- Serve:
- Transfer the mashed potatoes to a serving dish. Top with the reserved chopped green onions and a few small pats of butter if desired.
- Optional: For an added touch, you can briefly place the mashed potatoes under a broiler to brown the top slightly or serve as is for a classic creamy texture.
Tips:
- Choosing Potatoes: Yukon Gold potatoes yield a naturally creamy texture with a rich flavor, while Russets are fluffier. You can also use a mix of both for a balance of creaminess and fluff.
- Cooking Potatoes: Starting the potatoes in cold water ensures they cook evenly.
- For a Lighter Version: You can substitute the heavy cream with low-fat milk, though the result will be less rich.
Enjoy your creamy mashed potatoes topped with green onions, a versatile side that pairs wonderfully with a variety of main dishes, from roasted meats to vegetarian options.