Serves8 to 10
- Active Time:25 min
- Start to Finish:45 min
It's hard to improve upon the honest goodness of mashed potatoes, but here scallions and brown butter do the trick. The scallions provide sweetness, and the brown butter adds a beguiling nuttiness.
November 2005
-
5
lb
yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces
-
1
tablespoon
salt
-
1
cup
whole milk
-
1/2
cup
sour cream
-
1 1/2
sticks (3/4 cup) unsalted butter
-
2
bunches scallions, cut crosswise into 1/2-inch pieces
-
1/2
teaspoon
black pepper
-
Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
-
Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
-
Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
-
Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.
Cooks' note: Mashed potatoes can be made 1 day ahead and cooled, uncovered, then chilled, covered. (Scallions may discolor slightly when potatoes are made ahead.) Reheat in a microwave or in a heavy pot over moderate heat, stirring.
