Ingredients and Weight:
- Potatoes (Russet or Yukon Gold), 4 pounds (peeled and quartered)
- Milk, 3 cups
- Butter, 1 cup (softened)
- Green onions, 1/2 cup (finely chopped)
- Salt and black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or electric mixer until smooth.
- Gradually add the hot milk to the potatoes while continuing to mash until the mixture is smooth and creamy.
- Stir in the softened butter, green onions, salt, and pepper to taste.
- Serve hot.
Nutritional Information (per serving, approximately 1 cup):
- Calories: 350-400
- Fat: 20-25 grams
- Saturated Fat: 10-12 grams
- Cholesterol: 70-80 milligrams
- Sodium: 600-700 milligrams
- Carbohydrates: 50-60 grams
- Protein: 10-12 grams
Dish Characteristics:
- Creamy and flavorful
- Creamy yellow color with flecks of green
- Buttery aroma
- Versatile dish that can be served as a side or main course
User Comments:
- "This was a delicious and easy-to-make dish. I served it with grilled salmon and it was a hit!"
- "I loved the creamy texture and the subtle flavor of the green onions."
- "This is a great way to use up leftover mashed potatoes. I added some shredded cheddar cheese and it was even better!"
Special Precautions and Tips:
- For a smoother texture, use a potato ricer to mash the potatoes.
- If the mixture is too thick, add a little more milk.
- Do not overmix the potatoes, as this will make them gluey.
