Mashedpotatoeswithgreenonions Recipes

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IRISH CHAMP

Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.

Provided by Ita

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 6



Irish Champ image

Steps:

  • Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
  • Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
  • Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
  • Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 46.8 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 6.5 g, Protein 7.8 g, SaturatedFat 8.1 g, Sodium 420.1 mg, Sugar 5.9 g

2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
½ teaspoon salt, or to taste
¼ cup butter
1 pinch freshly ground black pepper to taste

ONION MASHED POTATOES

Instead of having the same mashed potatoes, spice up your mashed potatoes with onions. They are so easy to make and compliment any main dish.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8



Onion Mashed Potatoes image

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

Nutrition Facts :

4 medium potatoes, peeled and cubed
1 small onion, thinly sliced
1 teaspoon sugar
2 tablespoons butter
1/2 cup warm milk
1/2 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

COLCANNON MASHED POTATOES

Provided by Stuart O'Keeffe

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7



Colcannon Mashed Potatoes image

Steps:

  • Place the potatoes and 2 tablespoons salt in a large pot. Add enough water to cover the potatoes by at least 1 inch and bring to a boil over high heat, then reduce to a simmer until the potatoes are cooked through and fork tender, 20 to 30 minutes.
  • Meanwhile, heat the half-and-half, butter, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer, then turn off then heat and set aside.
  • Drain the potatoes and pass through a ricer into a large bowl. Remove the garlic from the half-and-half mixture. Stir the half-and-half mixture, cabbage, three-quarters of the green onions and salt and pepper to taste into the potatoes until combined. Top with the remaining green onions and extra pepper.

6 Yukon gold potatoes (about 2 pounds), peeled and diced into 1-inch pieces
Kosher salt and freshly ground black pepper
2 cups half-and-half
1 stick (8 tablespoons) unsalted butter
3 cloves garlic, smashed
1/2 head green cabbage, finely shredded (about 2 cups)
2 green onions, thinly sliced

GREEN ONION AND BACON MASHED POTATOES

These bacon mashed potatoes are very tasty and put zing into a plain old side dish. I made these and the next day could not wait to eat the leftovers (hoping no one else got to them first).

Provided by Michelle Haner

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 10



Green Onion and Bacon Mashed Potatoes image

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.

Nutrition Facts : Calories 406.1 calories, Carbohydrate 31.2 g, Cholesterol 67.4 mg, Fat 24.8 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 14.8 g, Sodium 1035 mg, Sugar 1.6 g

6 baking potatoes, peeled and cut into 2-inch pieces
1 teaspoon milk, or as needed
8 slices bacon strips, cooked and crumbled
2 cups shredded Colby-Monterey Jack cheese
½ bunch green onions, chopped, or to taste
½ cup sour cream
¼ cup butter, softened
2 cloves garlic, pressed
1 ½ teaspoons salt
½ teaspoon ground black pepper

MASHED POTATOES WITH GREEN ONIONS

This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.

Provided by Leslie in Texas

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4



Mashed Potatoes With Green Onions image

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.

2 lbs russet potatoes, peeled and quartered
1 cup milk
1 cup packed chopped green onion, bottoms and tops
1/2 cup unsalted butter, melted

MASHED POTATOES WITH BUTTERMILK, BLACK PEPPER AND GREEN ONION

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6



Mashed Potatoes with Buttermilk, Black Pepper and Green Onion image

Steps:

  • Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt, bring to a boil, and cook until the potatoes are fork tender, about 25 minutes. Drain well. While potatoes are cooking, combine the butter and buttermilk in a small saucepan and bring to a simmer.
  • Working in batches, pass the cooked potatoes through a food mill set over a pot (or just use a potato masher!). Stir the hot buttermilk mixture into the potatoes until they are smooth and creamy. Season generously with pepper and add more salt as needed. Stir in the green onions. Cover and keep warm over a simmering pot of water until ready to serve.

4 pounds Yukon Gold potatoes, peeled and cut into 2-inch dice
Kosher salt
1 stick (8 tablespoons) unsalted butter, cut into pieces
2 1/2 to 3 cups buttermilk
Coarsely ground black pepper
2 green onions, green and pale green parts only, thinly sliced

MASHED POTATOES WITH GREEN ONIONS

Categories     Milk/Cream     Onion     Potato     Side     Steam     Quick & Easy     Wheat/Gluten-Free     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5



Mashed Potatoes with Green Onions image

Steps:

  • Cut all potatoes into 1 1/2-inch pieces. Set steamer rack in pot. Add enough water to pot to reach depth of 1 inch; bring to boil. Place potatoes on rack. Cover pot and steam potatoes until tender, about 30 minutes. Remove potatoes and steamer rack from pot. Discard water in pot. Return potatoes to pot. Add half and half, green onions, and butter. Mash until almost smooth. Season to taste with salt and pepper and serve.

1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled
1 1/2 pounds russet potatoes, scrubbed, unpeeled
1 cup half and half
1/2 cup finely chopped green onions
1/4 cup (1/2 stick) butter, room temperature

CARAMELIZED ONION MASHED POTATOES

Make and share this Caramelized Onion Mashed Potatoes recipe from Food.com.

Provided by AZPARZYCH

Categories     Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11



Caramelized Onion Mashed Potatoes image

Steps:

  • Heat butter and olive oil in a large skillt over medium heat until butter is melted.
  • Add onions; stir to coat with butter/oil.
  • Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
  • Remove cover, increase heat to medium-high.
  • Sprinkle with sugar; stir to combine.
  • Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
  • If necessary, reduce heat to medium to keep onions from sticking.
  • Stir in 1/2 tsp salt and 1/4 tsp pepper.
  • *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
  • Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
  • Add 2 tsp of the salt.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
  • Return to saucepan; cover to keep warm.
  • Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
  • Reheat caramelized onions over medium heat until hot.
  • Press potatoes through potato ricer into medium bowl or mash with potato masher.
  • Stir in milk/butter until potatoes are creamy.
  • Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.

3 tablespoons unsalted butter
3 tablespoons olive oil
2 1/4 lbs onions, chopped (about 7 cups)
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 lbs russet potatoes, peeled and cubed (1 inch)
3 teaspoons salt, divided
2/3 cup whole milk
2 tablespoons unsalted butter
1/4 teaspoon pepper

BETTY'S BEST MASHED POTATOES

If you've ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn't to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty's best mashed potatoes are the result of simple ingredients and easy directions. We'll give you the whys behind each step, plus signs that'll tell you you're doing things right in the "Expert Tips" section. If you can boil water, you can make these mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 5



Betty's Best Mashed Potatoes image

Steps:

  • Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
  • Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

2 lb medium russet potatoes, peeled
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
Dash of pepper

MASHED POTATOES WITH GREEN ONIONS AND PARMESAN

Categories     Onion     Potato     Side     Vegetarian     Quick & Easy     Parmesan     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 6



Mashed Potatoes with Green Onions and Parmesan image

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.

2 large russet potatoes (about 1 1/4 pounds), peeled, cut into chunks
2 tablespoons milk
2 tablespoons (1/4 stick) butter
1 bunch green onions, chopped
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

GOLDEN MASHED POTATOES WITH GREEN ONIONS

Yukon gold potatoes are buttery enough, but when you mash them with more butter and lots of milk, they are a creamy sweet heaven! The green onions add flavor and color to this perfect side dish. Great by themselves or topped with your favorite gravy.

Provided by pixi

Categories     Mashed Potatoes

Time 45m

Yield 5

Number Of Ingredients 7



Golden Mashed Potatoes with Green Onions image

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 20 minutes. Drain.
  • Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
  • Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
  • Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 32.5 g, Cholesterol 20.3 mg, Fat 10.3 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 70.5 mg, Sugar 1.3 g

7 medium Yukon gold potatoes, scrubbed and quartered
1 tablespoon olive oil
1 clove garlic, minced
½ cup milk
3 tablespoons butter
salt and ground black pepper to taste
⅓ cup diced green onions

FREEZER MASHED POTATOES

Can you freeze mashed potatoes? You bet you can! I always make these potatoes and give them to my kids when they go away to school. All they have to do is keep it in freezer until it's mashed potato time! -Jessie Fortune, Pocahontas, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 14 servings.

Number Of Ingredients 7



Freezer Mashed Potatoes image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

Nutrition Facts : Calories 195 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 173mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

5 pounds potatoes (about 9 large), peeled and cut into chunks
2 tablespoons butter, softened
1 cup sour cream
2 packages (3 ounces each) cream cheese, cubed
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

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