Mashed potatoes with spring onions is a dish my mother used to make. In fact, this is the way she always made her mashed potatoes. The spring onions add a really nice touch to the potatoes. As you know, mashed potatoes can be served with so many proteins.
The cooking tips to this dish are as follows: I use the greens of the spring onions which have a distinct taste from the whites. They add a nice taste and make the dish aesthetically nice. You can also use green onion or leeks with this recipe. I find the leeks a little on the big side, however. Of course, you can add as few or as many spring onions as you want.
The best type of potatoes to use are Red Rose, White Rose, or Yukon Gold as they are low in starch and high in moisture. These stand up well to the boil.
You can alter the ingredients a little. For example, if you like the potatoes super creamy, add a little more milk. If you want them on the dry side, reduce the milk content a little. The garlic is totally optional; although I like it on my potatoes. Make sure you spend a few extra minutes mashing them or you will end up with lumps.
[btn color=”orange” target=””]Ingredients:[/btn]
- 3 large potatoes
- 5 tbsp of milk
- 2 tbsp of butter
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1/2 tsp of garlic salt (optional)
- 3 stalks of leeks or green onions, chopped
- Servings: 4
- Time: 35 minutes
- Level: Easy
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Peel the potatoes and wash them. Boil a pot of water, and place them in. Boil them for about 20 minutes or until you can insert and knife or fork easily. Drain the water.
- Place the potatoes into a bowl – you can also leave them in the pot. Add in the milk and butter. Using a potato masher, mash until they are smooth and creamy.
- Add in the spring onions, salt, pepper, and garlic. Using a spatula, fold everything together.
- Serve and enjoy your mashed potatoes with spring onions.