Mashed Potatoes with Scallions and Butter

Introduction

Mashed Potatoes with Scallions and Butter keeps the base simple and shifts the flavor work to scallion-infused milk and a final pool of melted butter. You get a soft, loose mash with a sharper onion note than standard mashed potatoes, and the whole dish fits easily into a 30-minute dinner.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2

Ingredients

• 1 lb (450 g) potatoes, peeled
• 2 oz (60 g) scallions
• ¼ pint (½ cup) milk
• Freshly-ground pepper
• Salt (optional)
• 4 tbsp butter

Instructions

1. Boil potatoes in water until done.
2. Drain the potatoes and mash them.
3. Pour the milk into a saucepan, add the chopped scallions and cook vigorously.
4. When cooked, sieve the scallions and set the milk aside.
5. Add the scallions to the potatoes and mix well.
6. Add as much of the scallion-infused milk as possible to make a ‘wet’ soft mixture.
7. Season with freshly ground pepper and salt.
8. Serve with a central well filled with melted butter.

Variations

• Change the potatoes: Use Yukon Gold for a denser, creamier mash or russet potatoes for a lighter, fluffier result.
• Change the scallions: Replace part of the scallions with chives if you want a milder onion flavor and a finer texture through the mash.
• Change the milk: Use cream in place of the milk for a richer, heavier finish that stands up well next to roasted meat.
• Change the butter step: Stir part of the butter into the potatoes instead of putting it all in the center well if you want the richness distributed through every bite.

Tips for Success

• Cut the peeled potatoes into even pieces before boiling so they cook at the same rate and mash smoothly.
• Cook the scallions in the milk long enough to noticeably soften them; raw scallions will leave the mash harsh and stringy.
• Add the scallion-infused milk gradually in the step where you make a ‘wet’ soft mixture, because potatoes can go from soft to loose quickly.
• Melt the butter just before serving so it stays hot and fluid in the central well.
• Season after adding the milk, not before, so you can judge the salt and pepper against the final texture.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze them in a freezer-safe container for up to 1 month, but the texture may become slightly grainy after thawing.

Reheat on the stovetop over low heat with a splash of milk, stirring often until warmed through. You can also microwave in short bursts, covered, stirring between each burst so the center heats evenly. If reheating from frozen, thaw in the fridge overnight first.

FAQ

Can you make these ahead of time?

Yes. You can make them up to 1 day ahead, refrigerate, and reheat gently with a little extra milk to loosen the texture.

What kind of potatoes work best?

Starchy potatoes give you a lighter mash, while waxier potatoes give you a denser one. Either works, but the final texture will change.

Do you have to sieve the scallions?

Sieving keeps the infused milk separate so you can control how loose the mash becomes. If you skip it, you lose that control and may end up with a wetter mixture than you want.

Can you use a non-dairy milk?

Yes, as long as you use an unsweetened, plain one. A neutral option will keep the scallion flavor clear and avoid making the mash taste sweet.