• Ingredients: 27
  • Serves: 8
  • Prep: 25 min
  • Bake: 45 min

Brown butter and scallion mashed potatoes with special equipment: a potato masher or a food mill fitted with medium disk. To make this brown butter and scallion mashed potatoes for 8 persons you will need 25 min for preaparation and 45 min for baking.


  • Special equipment: a potato masher or a food mill fitted with medium disk

For salad

  • 8 firm-ripe Bosc pears , peeled, cored, and each cut lengthwise into 8 wedges
  • 1 1/2 tbsps. extra-virgin olive oil
  • 1 small head chicory
  • 1 small head escarole
  • 1 small head radicchio
  • 1 bunch watercress, coarse stems discarded
  • 1 bunch mizuna, coarse stems discarded
  • 1 small head romaine

For dressing

Whisk together in large bowl:

  • 3/4 cup stone-ground or regular yellow cornmeal
  • 3/4 cup all purpose flour
  • 2 tbsps. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. coarse kosher salt

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt.

    For this step you will need

  2. Step 2 Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
  3. Step 3 Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes.
  4. Step 4 Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.

    For this step you will need

  5. Step 5 Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined.

    For this step you will need

  6. Step 6 Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes.
  7. Step 7 Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.

    For this step you will need

Nutrition information

Calories 427 Carbohydrates 54 g (18%)
Fat 21 g (33%) Protein 8 g (15%)
Saturated Fat 13 g (66%) Sodium 921 mg (38%)
Polyunsaturated Fat 1 g Fiber 7 g (28%)
Monounsaturated Fat 5 g Cholesterol 56 mg (19%)