Two-Onion Mashed Potatoes

• 1 lb Potatoes – cut into large pieces
• 1 tbsp Flake Salt
• 1 stick Butter – Room Temperature
• 3/4 cup Green Onions – ¼” chop all the way through
• 1/2 cup Leeks – ¼” chop up to 1” of green
• 1/3 cup Parmesan Cheese – Grated
• Salt and Pepper to taste

To chop scallions, wash and shake dry. Cut off roots then chop ¼” from root end all the way through the onion. To cut leeks, wash well and shake dry. Remove outer leaves if necessary. Remove roots and quarter leek lengthwise up through 1” of green. Remove green leaves. With two quarters together, cut leek ¼”.

In large pot add potatoes and enough water to cover. Add salt and stir to dissolve and boil 35-40 minutes or until soft all the way through.

In sauté pan, melt 2 tablespoons of butter and add leeks and scallions. Sauté until tender throughout. Onions will have cooked down by half.

Drain and remove cooked potatoes. Add potatoes to bowl of electric mixer with paddle attachment. Mix on low speed for 2 minutes. Add remaining butter, leeks and scallions and mix till desired smoothness. Add parmesan cheese and mix.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.