Spring onion mashed potatoes

Spring onion mashed potatoes

By
From
The Potato Cookbook
Serves
4-5 as a side dish

The spring onions (scallions) add a freshness that makes this the perfect side dish for fish. Leftover spring onion mash is also excellent with a fried egg on top for a fine, easy dinner.

Ingredients

Quantity Ingredient
6 medium flou, peeled and cut into 3 cm pieces
1/4 teaspoon salt, for the cooking water
60 grams unsalted butter, melted
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
250ml full cream milk
8 spring onions, white and green parts finely sliced, root end discarded
25 grams grated parmesan cheese

Method

  1. Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Mash well. Using a wooden spoon, stir in the butter, sea salt and pepper and beat until very smooth.
  2. Meanwhile, heat the milk and spring onions in a small saucepan over medium heat until the milk is steaming and starting to bubble. Remove from the heat and allow to infuse for 5 minutes. Add spring onions mixture and parmesan cheese to the mashed potatoes. With a wooden spoon, beat until creamy. Taste and add more sea salt and pepper if needed.
  3. Transfer to a serving dish and serve immediately.
Tags:
Potato
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