by Jennifer Ann
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my 18 recipes »
A&M's Testing Notes:
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Expand1 pound dark red-skinned potatoes (ruby reds are nice) Ask a question about this ingredient
3 tablespoons good quality olive oil, divided Ask a question about this ingredient
4-5 scallions, white and pale green parts, thinly sliced Ask a question about this ingredient
1 tablespoon white wine vinegar Ask a question about this ingredient
pinches of coarse, flaky sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
small handful of thinly sliced, dark green scallion tops Ask a question about this ingredient
2 teaspoons chives, chopped Ask a question about this ingredient
Cut the potatoes into halves or quarters depending on their size, place in a pot of cold water, and bring to a boil over high heat; simmer until potatoes are tender, and can be easily pierced with a fork.
Ask a question about this stepWhile the potatoes are on the stove, saute the white and pale green parts of the scallions in one tablespoon of olive oil, over medium heat, until they begin to soften and melt; remove from heat, and set aside.
Ask a question about this stepStrain the cooked potatoes, and transfer immediately to a large bowl; sprinkle with the vinegar while the potatoes are still hot, and let sit for about a minute or two; stir in remaining olive oil, cooked scallions, salt and pepper; smash ingredients together with a potato masher until they just begin to hold, but are still very rustic looking, and chunky (add a little more olive oil at this point if the potatoes seem a little dry - you want them to glisten).
Ask a question about this stepTransfer to serving bowl; sprinkle with dark green scallion slivers, and chives; add extra salt and pepper to taste, and serve warm.
Ask a question about this stepThanks Lapadia! I am glad you like it.
Love this. I am addicted to salt and vinegar chips, and I never thought to combine those flavors in mashed potatoes!
Those chips are really so good, aren't they? I cannot trust myself to be around an open bag of them!
Excellent recipe. I may try this for tomorrow's big game. Looking for a simple side dish to go with the ribs. Thanks for sharing.
Thanks Lucia! This recipe doubles, or triples, pretty well for a crowd. If you do try it, I really hope you like it.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Tried your recipe....YUM!!!