Mashed Potatoes With Watercress And Green Onions Recipes

ONION MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

MASHED POTATOES WITH WATERCRESS AND GREEN ONIONS

Steps:

• Bring medium saucepan of water to boil. Add watercress and blanch 10 seconds. Drain. Pat dry and chop watercress.
• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes.
• Bring milk almost to simmer in small saucepan. Add hot milk, butter, and oil to potatoes; mash until almost smooth. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring often, before continuing.) Stir in green onions and watercress. Season with salt and pepper.

MASHED POTATOES WITH GREEN ONIONS AND PARMESAN

Steps:

• Cook potatoes in large pot of boiling water until tender. Drain well. Press through food mill or ricer into same pot or return to pot and mash. Mix in milk and 1 1/2 tablespoons butter.
• Melt remaining 1/2 tablespoon butter in heavy small skillet. Add green onions and sauté until wilted, about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season with salt and freshly ground pepper and serve.

WATERCRESS MASHED POTATOES

Steps:

• Season a pot of cold water with enough salt so that it tastes like seawater. Bring to a boil, add the watercress and leek, and blanch for 1 minute, then shock in cold water. Using your hands, squeeze out as much water as possible. Pulse the watercress, leek, and butter in a food processor until puréed, 30 seconds to 1 minute.
• Put the potatoes in a pot and cover with cold water. Add a dash of salt, bring the water to a boil, and cook until the potatoes are tender when pierced with a fork, about 5 minutes. Drain, and push the potatoes through a ricer or mash them in the pot. Fold in the olive oil, then the puréed watercress and leek. Season with salt and pepper.

GOLDEN MASHED POTATOES WITH GREEN ONIONS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
• Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
• Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.

MASHED POTATOES WITH GREEN ONIONS

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.