Scallion Mashed Potatoes

Busy, busy times--what with the school concerts, soccer practices, spring hockey and college visits! But no matter what, dinner needs to made! So here's a quick and easy way to do something with ordinary mashed potatoes and add a little pizzazz to your evening meal.

When I was a kid, there was almost nothing more comforting and satisfying than eating my Mom's mashed potatoes. So smooth, so creamy, so perfectly bland. I still love them but now I like a little twist on the classic every now and then. These are smooth and creamy with the wonderful addition of sauteed scallions, lending their color and zing to make these something to stand up and take notice of with only a tad bit more effort.

While the potatoes are boiling, you simply saute the scallions in little butter and then stir them into the cooked mashed potato mixture. Easy right? And so yummy! Some of the scallions get a bit crispy, while others of them stay soft and tender, making for a perfect taste and texture combo against the creaminess of the mashed potatoes. I made these with my Easy Baked Chicken Breasts, a tossed salad and everyone was happy. Can't ask for much more than that, right?

Scallion Mashed Potatoes

Makes about 4 servings

Prep Time: 30 minutes (including the peeling and boiling of the potatoes)


  • 2 pounds potatoes (these are great with Russet or Yukon Golds)

  • 3 tablespoons unsalted butter

  • 2 cups chopped scallions, white and green parts

  • 2/3 cup milk (I used 1%, they'd be creamier if you use whole)

  • 1/2 cup flat parsley, chopped

  • salt and pepper to taste

The Recipe

1.  Peel potatoes, cut them into quarters and place them into large pot. Cover with cold salted water and boil them, uncovered for about 15-20 minutes, until fork tender.

2.  While potatoes are boiling, heat the butter in a medium sized skillet over moderately high heat and saute the scallions for 5-6 minutes, stirring until tender. It's good if some of them get a bit crispy.

3.  When potatoes are done, drain them in a colander and return them to the pot. Add in the milk, and using  a potato masher, mash the potatoes with the milk until they're smooth. Stir in the scallions and parsley and add salt and pepper to taste. Serve immediately.

4.  Leftover potatoes can be stored in an airtight container for 3-4 days and reheated in the microwave or in the oven.


Note:  Recipe adapted from an old issue of Gourmet Magazine.

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