Guest guest Posted June 1, 2009 Report Share Posted June 1, 2009 Scallion Mashed Potatoes 4 to 5 russet or yukon gold potatoes, peeled and cut in 3 inch pieces 1/2 cup more or less buttermilk 1 tbsp. butter 1 bunch of thin scallions, peeled, trimmed, and thinly sliced salt and freshly ground black pepper Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, cover, and cook over moderate heat until tender. Put through a ricer or mash (don’t use a food processor, it will turn the potatoes into glue). Add buttermilk and butter (how much is up to you) and mix well. Season with scallions, salt and pepper, saving a few scallion slices to scatter on top. Serves 2 to 4. ________________ Make your browsing faster, safer, and easier with the new Internet Explorer® 8. Optimized for Get it Now for Free! at http://downloads./ca/internetexplorer/ Quote Link to comment Share on other sites More sharing options...
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