Try this new version of mashed potatoes using scallion garlic oil. It's perfect to serve as a side during Thanksgiving dinner.
- 4 large russet potatoes, peeled and boiled under tender
- 1 stalk of green onion, separate from green from white
- 6 cloves of garlic, sliced
- 1/4 Cup olive oil
- 1/2 Cup heavy cream
- 2 Tablespoons butter
- Salt and pepper
In a large pot, place potatoes in cold water (cut into quartered pieces) and bring to a boil. Once the potatoes are soft, drain them and let them rest.
Mash potatoes to a desired consistency. Soft and creamy is most preferable.
In a separate nonstick pan, heat the minced white parts of the green onion with garlic slices and olive oil. Let the green onions and garlic slowly simmer in the oil until garlic turns golden. This means the oil has absorbed the scallion and garlic flavor.
Add the heavy cream to the oil mixture and season with some salt and pepper. Strain the oil cream mixture so that the green onions and garlic is not in the potatoes. Pour the oil and cream mixture into the mashed potato along with the butter.
Whisk with a fork or until fully incorporated.
Take the green parts of the green onion and dice into small pieces and use as a garnish when dish is complete. Season with salt, white pepper, and garnish with fresh green onions.