Quick Tip: Using a potato ricer for mashed potatoes yields a beautifully fluffy texture. This method is crucial to create the following new take on a classic staple. A simple preparation of scallions with browned butter just might turn a must-have dish into a tradition.
5 lbs yukon gold potatoes, peeled
1 cup whole milk
3/4 cup unsalted butter
1/4 cup thinly sliced scallions (the white bottom portion)
2 tbsps chopped fresh chives
Salt and Pepper
- Cut the peeled potatoes in half and place in a large pot with cold water and a few heavy pinches of salt. Slowly bring to a boil then reduce to a simmer.
- Cook potatoes until tender - a knife inserted into the center should easily come out. Drain the potatoes immediately and allow a moment for the steam to escape before transferring back to the pot.
- Begin processing the potatoes through the ricer into a large mixing bowl - if you don’t have a potato ricer, begin whipping the potatoes with an electric mixer with a beater attachment.
- Warm the milk with ½ cup of the butter and a large pinch of salt in a small sauce pot, then add to the potatoes. Continue whipping or whisking together until well combined and fluffy. Taste and season with salt if needed. Transfer the whipped potatoes back to the pot with a lid to keep warm.
- In a small sauce pot begin melting the remaining ¼ cup of butter. Bring heat to high until the butter begins to foam, brown slightly and develop a nutty aroma. Once dark amber in color, add the scallions and remove from heat. Season the scallion brown butter with salt and pepper to taste.
- To serve, spoon the whipped potatoes into a bowl and top with the scallion brown butter and fresh chives.
Take a look at our recommended pairing below.