Our CSA basket included 2 bunches of scallions. While I love scallions, I find myself using them the same way – as a garnish. I wanted to incoporate them into a side dish and knew my one cookbook would have many different recipes to try out. This was the perfect recipe and I’ll definitely be making it again and again.
1 1/2 lbs small red potatoes, cut into 1 inch cubes
1 large garlic clove, minced
2 Tbsp unsalted butter
4-6 scallions, thinly sliced
Fresh ground pepper
In a large saucepan, boil the potatoes in salted water over high heat. Once boiling, reduce heat and partially cover the pan. Cook until the potatoes are fork tender, approximately 10 minutes.
Reserving the cooking liquid, drain the potatoes and return to the sauce pan. Cook, stirring over medium heat to dry out the potatoes and look floury. Measure out and reserve 1/2 cup of the cooking liquid, set aside and discard the remaining liquid.
Remove the pan from the heat and mash the potatoes to a chunky texture with a potato masher or a wooden spoon (my method – I really do need to invest in a potato masher!). Set aside and keep warm.
In a small saucepan, melt the butter over medium heat. Add the garlic and saute until it starts to become golden brown. Be careful not to burn the garlic. Add in the scallions and cook until they are wilted, about 2-4 minutes. Once cooked, add into the smashed potaotes. Add enough of the reserved water to the potatoes and beat with a wooden spoon until well mixed. Add more cooking liquid if needed until you reached the desired consistency. Season with salt and pepper! Enjoy!
Slightly adapted from The Rodale Whole Foods Cookbook