Scallion Buttermilk Mashed Potatoes

Scallion Buttermilk Mashed Potatoes is a gluten free and lacto ovo vegetarian side dish. This recipe makes 4 servings with 386 calories, 10g of protein, and 8g of fat each. For 74 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Lifes Ambrosia. 8 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 25 minutes. It will be a hit at your Thanksgiving event. If you have salt and pepper, buttermilk, green onions, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is good. If you like this recipe, take a look at these similar recipes: Mashed Sour Cream and Scallion Potatoes, Sour Cream & Scallion Mashed Potatoes, and Browned Butter & Scallion Mashed Potatoes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 tablespoons butter

1/2 - 3/4 cup buttermilk

4 green onions (scallions), diced

1/2 cup milk

7 - 8 medium russet potatoes, peeled and diced

salt and pepper

Equipment:

pot

stand mixer

hand mixer

bowl

Cooking instruction summary:

Place potatoes in a pot of water with enough water just to cover the top of the potatoes. Bring to a boil and continue to cook until the potatoes are fork tender. Drain. Transfer potatoes to a bowl add butter and milk. Using a hand mixer or stand mixer, whip potatoes until smooth and creamy. Stir in 1/2 cup buttermilk. Add remaining buttermilk if desired. Stir in green onions, season to taste with salt and pepper. Serve.

 

Step by step:


1. Place potatoes in a pot of water with enough water just to cover the top of the potatoes. Bring to a boil and continue to cook until the potatoes are fork tender.

2. Drain.

3. Transfer potatoes to a bowl add butter and milk. Using a hand mixer or stand mixer, whip potatoes until smooth and creamy. Stir in 1/2 cup buttermilk.

4. Add remaining buttermilk if desired. Stir in green onions, season to taste with salt and pepper.

5. Serve.


Nutrition Information:

Quickview
385k Calories
10g Protein
7g Total Fat
71g Carbs
15% Health Score
Limit These
Calories
385k
19%

Fat
7g
12%

  Saturated Fat
4g
30%

Carbohydrates
71g
24%

  Sugar
5g
6%

Cholesterol
21mg
7%

Sodium
308mg
13%

Get Enough Of These
Protein
10g
20%

Vitamin B6
1mg
66%

Potassium
1669mg
48%

Vitamin K
32µg
31%

Manganese
0.61mg
30%

Vitamin C
23mg
28%

Phosphorus
262mg
26%

Magnesium
94mg
24%

Vitamin B1
0.34mg
23%

Fiber
5g
21%

Copper
0.41mg
20%

Vitamin B3
3mg
20%

Iron
3mg
19%

Folate
63µg
16%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
14%

Calcium
127mg
13%

Zinc
1mg
9%

Vitamin A
397IU
8%

Vitamin D
0.89µg
6%

Selenium
3µg
6%

Vitamin B12
0.29µg
5%

Vitamin E
0.31mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
BBQ Chicken Deluxe Pizza

Two Peas and Their Pod

Candied Ginger Shortbread Cookies

A Farm Girls Dabbles

Grilled Bass with Buttery Tomatoes

Foodnetwork

Apple Ginger Kombucha Cocktail

A Family Feast

Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach

Skinny Taste