Scallion Mashed Potatoes
Ingredients
- 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
Instructions
- 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.
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