Serves 6 to 8
Time: 35 minutes || Active time: 10 minutes
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.
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?
I like his colour! really!
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.
“2. I thought green onions and scallions were the same thing. Aren’t they?”
+1. Looks tasty though!
Nope, not exactly. You can tell the difference by the roots. Scallions have no bulbs and green onions do.
What’s the difference between scallions and green onions? They look exactly the same and seem to be used interchangeably.
These look delicious!
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!
These are on my list for this week! Yum!
This looks so comforting and inviting. Love the color!
Making these right away. At 5:30AM… Breakfast!
Yummy! I LOVE mashed potatoes 🙂 Thanks for sharing!
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!
Say what? Green potatoes! Love it.
Oh, and a question. If scallions and green onions aren’t the same thing, what’s the difference in terms of flavor?
Isa, are scallions the same as chives then???
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)!
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…
AGH WHY ARE YOU SO FUNNY AND AWESOME?!
these are pretty much the perfect mashed potatoes. so beautiful, too! thanks. 🙂
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.
could i use red potatoes? seems like the red skin and green action would be very xmasy!
Sure!
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?
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. 🙂
Tried them tonight…ABSOLUTELY DELICIOUS!!!
I would like to cook it because I like something new! And after I maybe write about it in familyessay.org