Green Mashed Potatoes
Green Mashed Potatoes might be just the side dish you are searching for. This recipe serves 5 and costs 97 cents per serving. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 269 calories. This recipe from Simply Recipes requires black pepper, green onions, russet potatoes, and milk. From preparation to the plate, this recipe takes roughly 50 minutes. It is perfect for Thanksgiving. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 1298 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. Try Green Mashed Potatoes, Green Chile Mashed Potatoes, and Green Onion Mashed Potatoes for similar recipes.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon freshly ground black pepper
3 Tbsp butter (more to taste)
1/4 cup cream
1 bunch of fresh parsley, leaves chopped (about 1 cup)
3 green onions (scallions), white and green parts chopped (about 1/2 cup)
1/2 cup milk, divided
2 pounds russet potatoes (about 3 large or 5 medium potatoes), peeled and cut into 2 inch chunks
Salt
Equipment:
sauce pan
food processor
colander
stove
bowl
pot
potato masher
potato ricer
Cooking instruction summary:
1 Place the peeled and cut potatoes and the thyme in a medium (2 quart) saucepan and cover with cold water. Add two teaspoons of salt to the water. Bring to a boil and reduce heat to maintain a low simmer. Simmer for 15 to 20 minutes until the potatoes are easily pierced with a fork. 2 While the potatoes are cooking, chop up the parsley and the green onions. Place the chopped green onions and parsley in a food processor. Add a teaspoon of salt and the 1/4 cup of the milk. Pulse until smooth. 3 When the potatoes are done, drain them in a colander and place them in a large bowl. Discard the thyme sprigs. Return the still hot, empty pot to the stove and add the remaining milk, cream, and butter. Heat on low heat until the butter is melted. While the milk is heating, mash the cooked potatoes with a potato masher or use a potato ricer. (Do not over mix or the potatoes will turn gluey.) 4 Return the mashed potatoes to the pot with the milk mixture and stir to combine. Turn off the heat. Stir in the parsley green onion purée. Add freshly ground black pepper, another teaspoon of salt, or more or less to taste.
Step by step:
1. 1
2. Place the peeled and cut potatoes and the thyme in a medium (2 quart) saucepan and cover with cold water.
3. Add two teaspoons of salt to the water. Bring to a boil and reduce heat to maintain a low simmer. Simmer for 15 to 20 minutes until the potatoes are easily pierced with a fork. 2 While the potatoes are cooking, chop up the parsley and the green onions.
4. Place the chopped green onions and parsley in a food processor.
5. Add a teaspoon of salt and the 1/4 cup of the milk. Pulse until smooth. 3 When the potatoes are done, drain them in a colander and place them in a large bowl. Discard the thyme sprigs. Return the still hot, empty pot to the stove and add the remaining milk, cream, and butter.
6. Heat on low heat until the butter is melted. While the milk is heating, mash the cooked potatoes with a potato masher or use a potato ricer. (Do not over mix or the potatoes will turn gluey.) 4 Return the mashed potatoes to the pot with the milk mixture and stir to combine. Turn off the heat. Stir in the parsley green onion purée.
7. Add freshly ground black pepper, another teaspoon of salt, or more or less to taste.
Nutrition Information:
covered percent of daily need
