Scallion-buttermilk potatoes from The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life by Tom Hudgens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on July 24, 2014

    I like trying new flavors & variations of mashed potatoes, but am quite stubborn when it comes to the basic method -- skin-on red potatoes, steamed rather than boiled. I followed the rest of this recipe's instructions as written for flavoring the potatoes with the scallions and buttermilk and they came out really well. I did also use milk instead of half and half. A perfect use for scallions lingering in the fridge from our CSA box.

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