Mashed Potato And Butter Bean Cakes With Green Onions Recipes

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MASHED POTATOES WITH GREEN ONIONS



Mashed Potatoes With Green Onions image

This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.

Provided by Leslie in Texas

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs russet potatoes, peeled and quartered
1 cup milk
1 cup packed chopped green onion, bottoms and tops
1/2 cup unsalted butter, melted

Steps:

  • Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
  • Cook over low heat until any water from potatoes evaporates.
  • Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
  • Mash hot potatoes in pot; set aside.
  • Butter large serving bowl.
  • Bring milk to simmer in medium saucepan.
  • Add chopped green onion and simmer 5 minutes.
  • Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
  • Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
  • Pour remaining butter into well and serve.

MASHED POTATO AND BUTTER BEAN CAKES WITH GREEN ONIONS



Mashed Potato and Butter Bean Cakes with Green Onions image

Serve as a side dish or as an appetizer.

Provided by Kristen Williams

Time 1h

Yield Makes about 12

Number Of Ingredients 7

1 1/4 pounds russet potatoes, peeled, cut into 3/4-inch cubes
1/2 cup whole milk
2 tablespoons (1/4 stick) butter
1 15-ounce can butter beans, drained, coarsely mashed
4 green onions, chopped
1 1/2 cups panko (Japanese breadcrumbs) or fresh breadcrumbs
Extra-virgin olive oil (for frying)

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Drain and return to pot; stir over medium heat until dry, about 1 minute. Add milk and butter; mash. Mix in mashed beans and green onions. Season with salt and pepper; cool 15 minutes.
  • Place panko in large bowl. Drop 1/4 cupfuls potato mixture into panko; turn to coat. Coat bottom of 2 large nonstick skillets with oil; heat over medium heat. Divide potato cakes between skillets. Using spatula, flatten each potato cake to 2-inch round. Fry until golden, about 5 minutes per side.

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