January 23, 2012

Scallion Mashed Potatoes

by IsaChandra

Serves 6 to 8
Time: 35 minutes || Active time: 10 minutes

Scallion Mashed Potatoes

Who doesn’t love mashed potatoes? No, seriously, that wasn’t a rhetorical question. Just give me a name and I will take care of them Brooklyn style. Well, 80s Brooklyn style, not 2012 Brooklyn style. Meaning: I will beat them up, not take them to a fancy French restaurant in Bushwick. Anyway…

This version is one of my favorite ways to devour spuds. First of all — they’re bright green! They definitely look like a Photoshop mistake. But they’re also fluffy and flavorful and perfect for any mashed potato application, be it building a mountain or smothering in gravy. And the ingredients are so very simple.

You can use either green onions or scallions, although I like the ring of “Scallion Mashed Potatoes” best. The flavor works equally well with spicy South American inspired dishes or savory French sauces. The method is easy: blend a few things up in the blender, throw everything together and mash mash mash mash mash. When using Yukon golds I keep the skin on, but if you’re using russets I’d say to peel ‘em. One bunch of scallions ought to do the job, but if they’re cheap enough get an extra bunch just in case.

And if you’re looking for an even richer mash, try cashew creme instead of almond milk. You won’t regret a thing!

1 1/2 lb yukon gold potatoes

2 1/2 cups chopped green onions or scallions, green and white parts
1/2 cup unsweetened almond milk (or your fave unsweetened non-dairy milk)
1/4 cup extra virgin olive oil

3/4 teaspoon salt (plus more for the water)
Fresh black pepper to taste

Cut potatoes into about 1 1/2 inch chunks. Place in a pot and cover with cold water. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil, keeping a close eye so that they don’t boil for too long.

In the meantime, set aside 1/2 a cup of the scallions to garnish with later. Throw the other two cups into a blender with the almond milk and olive oil and blend until relatively smooth. Set aside.

Once the water is boiling, lower the heat to a simmer and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add the blender mixture, salt and pepper and mash until fluffy. You may want to add a bit more milk, if needed. Taste for salt and pepper and serve garnished with extra scallions.



  • January 23, 2012 at 9:36 pm: April

    1. You’re gonna hate me, but I’ve never liked mashed potatoes all that much. I don’t hate them the way I did as a kid (my mom always used boxed flakes, ugh) but I have to have TONS of gravy on’em, or ….ew.

    2. I thought green onions and scallions were the same thing. Aren’t they?

  • January 23, 2012 at 10:12 pm: herbi

    I like his colour! really!

  • January 23, 2012 at 10:29 pm: Isabel

    I LOATHED HATED DETESTED mashed potatoes as a child. My mother would dye them with food coloring and try to convince me they were fairy clouds and I STILL hated them.

    Now…I’m about to make some for dinner. They will comprise my entire dinner.

  • January 23, 2012 at 10:40 pm: erin

    “2. I thought green onions and scallions were the same thing. Aren’t they?”
    +1. Looks tasty though!

    • January 24, 2012 at 12:36 am: IsaChandra

      Nope, not exactly. You can tell the difference by the roots. Scallions have no bulbs and green onions do.

  • January 23, 2012 at 11:13 pm: meg

    What’s the difference between scallions and green onions? They look exactly the same and seem to be used interchangeably.

    These look delicious!

  • January 23, 2012 at 11:43 pm: Keisha

    I ALWAYS put scallions in my mashed potatoes. So yummy! If I have any roasted garlic around that goes in to. I kind of want to go home and make some tonight!

  • January 24, 2012 at 12:36 am: Katrina @ Warm Vanilla Sugar

    These are on my list for this week! Yum!

  • January 24, 2012 at 8:47 am: The Steaming Pot

    This looks so comforting and inviting. Love the color!

  • January 24, 2012 at 10:22 am: Vanessa

    Making these right away. At 5:30AM… Breakfast!

  • January 24, 2012 at 9:18 pm: Shelley

    Yummy! I LOVE mashed potatoes :) Thanks for sharing!

  • January 25, 2012 at 12:23 am: MizzB

    Yum. Yum. gonna try this soon. April’s post about boxed potatoes had me LMAO and rolling on the floor. Once had a friend who was to vacation with us ask that I pick up some groceries for her before her arrival. She requested mashed potatoes as one of the items to feed her toddler. I bought a 20 lb bag of Yukon Golds, thinking we could share them between the families sharing the vacation house. I did not get her being upset that I did not get boxed potatoes until my sister-in-law explained that there was such a thing. Potatoes flaked in a box – who knew? Growing up a Southern Belle, packaged food when you could get fresh was just not done!

  • January 25, 2012 at 1:54 pm: ileana

    Say what? Green potatoes! Love it.

  • January 25, 2012 at 1:55 pm: ileana

    Oh, and a question. If scallions and green onions aren’t the same thing, what’s the difference in terms of flavor?

  • January 26, 2012 at 5:01 pm: JJ

    Isa, are scallions the same as chives then???

  • January 27, 2012 at 12:55 am: Kimberly

    These were yummy, even without the oil (this time, at least) and old potatoes from leftover shepherd’s pie. And I loved the green (reminded me of guac for a second)!

  • January 27, 2012 at 11:31 pm: Molly

    Thanks for the encouragement to check out the list of 100–can’t wait to try #86, the Tofu Marinated Sandwich. WOULD LOVE TO WIN ONE OF YOUR COOKBOOKS! Pinned the scallion mashed potatoes…

  • February 1, 2012 at 6:44 pm: beth

    AGH WHY ARE YOU SO FUNNY AND AWESOME?!

  • February 23, 2012 at 11:31 pm: Robyn Mary

    these are pretty much the perfect mashed potatoes. so beautiful, too! thanks. :)

  • March 11, 2012 at 8:47 pm: Amanda

    Definitely making these tomorrow night for dinner. If I’m feeling a little decadent, I might try a spin on a twice-baked potato and throw them in the oven in little dishes topped with Daiya cheddar.

  • November 19, 2012 at 9:25 pm: skott daltonic

    could i use red potatoes? seems like the red skin and green action would be very xmasy!

    • November 19, 2012 at 9:47 pm: IsaChandra

      Sure!

  • January 17, 2013 at 12:40 pm: Kim

    Thanks for the recipe. I will try it with cauliflower instead of potatoes, as I am VERY allergic to them. Love mash cauli! Have you ever tried this variation?

  • February 26, 2014 at 7:50 pm: angela

    awesome recipe… Just a suggestion, once potatoes are drained and before mashing in the pot, let sit over lowest heat setting until most of the steam has steamed away…. Makes for a nice fluffy mash. :)