Mashed Potatoes With Green Onions And Parmesan Recipes

Steps:

• 1. Place potatoes in large pan of salted boiling water; return to boil. Reduce heat to medium; simmer 15-20 minutes or until fork tender. Drain; return potatoes to pan. Toss over medium heat 30 seconds to remove any excess moisture. Remove from heat, cover to keep warm.
• 2. Preheat oven to 425 degrees. Spray shallow 2-quart baking dish with cooking spray. Bring half-and-half, 3 TBS butter, salt and pepper to a simmer in a small saucepan over medium heat.
• 3. With potato masher, mash potatoes until almost smooth. Pour in half-and-half mixture, mash until smooth and fluffy. Stir in green onions and oregano. Spoon into baking dish. Bake 20 minutes or until potatoes are slightly puffed and hot in center nad crumb topping is golden brown.

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg., Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.

Steps:

• Cook potatoes in large pot of boiling salted water until tender. Drain. Process through food mill into same pot. Melt butter in a small skillet over medium-low heat. Add green onions and garlic and sauté until onion have softened, about 2 minutes, stir in half-and-half. Stir into potatoes. Add Parmesan and mix until combined. Season to taste with freshly ground pepper. Season with salt if necessary, sometimes the Parmesan added plenty of salty taste, so be careful to not over-salt. If the potatoes aren't creamy enough for you, just heat a tablespoon or 2 more of the half-and-half in a microwave and blend until you achieve the desired consistency.

Steps:

• Place Yukon Gold poatoes in in steamer and steam until potato can easily be punctured with a fork.
• Remove skin on potatoes with a peeler or knife. The skin normally comes off easier if removed right after coming out of the steamer.
• Put butter and parmesan in the bottom of a large mixing bowl.
• Add potatoes to bowl and mash (the potatoes should still be warm so they are melting the butter and parmesan).
• Add milk until the mixture becomes creamy (milk can be heated in a separate pot so as not to cool down potatoes).
• Add green onions and salt. Serve.
• Note: If any are leftover they are fantastic the next day pan fried in butter or walnut oil.

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.

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 25 minutes. Drain.
• Mash potatoes in a large bowl using an electric mixer; pour in milk to make creamier. Stir in bacon, Colby-Monterey Jack cheese, green onions, sour cream, butter, garlic, salt, and pepper.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 25 minutes; drain.
• Melt butter in a medium saucepan over medium heat. Stir in green onions, and cook until tender, 3 to 5 minutes.
• Mix green onions, horseradish, garlic powder, Parmesan cheese, milk, pepper and salt with potatoes. Mash together with a potato masher.

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.

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 saute until wilted, about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season with salt and freshly ground pepper and serve. This recipe yields 2 servings; can be doubled or tripled.