Scallion Mashed Potatoes
Serves 6
- 3 lb Tukon Gold potatoes, peeled and quartered
- Kosher salt
- 1 1/2 cups whole milk
- 2 bunches scallions, finely chopped
- 6 Tbs salted butter, preferably Irish
- Put potatoes in a heave pot filled with cold water and season librally with salt.
- Bring to a boil over high heat then reduce heat to medium.
- Simmer, uncovered, until potatoes are soft, about 20 minutes.
- While potatoes cook, heat milk in a small saucepan over moderately high head until it comes to a simmer.
- Turn off heat under the saucepan and add scallions to the milk.
- Drain potatoes well, then return them to the pot and place over low heat.
- Warm potatoes for a couple of minutes, occasionally shaking the pot. (This will help dry out the potatoes, making for a fluffier mash.)
- Using a potatoe masher or fork, mash potatoes until almost smooth.
- Cut 4 tablespoons butter into potatoes, pour in milk and scallions, and season with 1 teaspoon salt.
- Continue to mash until potatoes are smooth.
- Transfer to a warmed serving bowl, make a wide depression in the center and nestle remaining 2 tablespoons butter into hollow.
- Serve immediately.
"Champ (Scallion Mashed Potatoes)." The Wall Street Journal 18 Feb. 2017: D7. Print.