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Turmeric Mashed Potatoes With Charred Scallion Butter
Smoky, earthy and creamy with a golden hue.
Ingredients
Mashed Potatoes
- 2 lbs medium white or Yukon gold potatoes peeled and cut into chunks
- 1 cup plant-based milk unsweetened almond, macadamia or oat milk works well
- 3 tbsp plant-based butter plus extra for garnish
- 1-2 tsp turmeric powder adjust for color and flavor preference
- Salt and pepper to taste
Charred Scallion Butter
- 1 bunch of scallions trimmed
- 4 tbsp plant-based butter
- 1 garlic clove minced (optional for added depth)
- Salt and pepper to taste
Instructions
Boil the Potatoes
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Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt, then bring to a boil over medium-high heat. Boil for 15-20 minutes or until the potatoes are fork-tender.
Prepare the Charred Scallion Butter
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While the potatoes cook, heat a cast-iron skillet or heavy-bottom pan over medium-high heat.
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Add the scallions, cooking until they become soft and charred, about 2-3 minutes per side. Set aside to cool slightly, then finely chop.
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Melt the plant-based butter in the same skillet over low heat. Add the minced garlic (if using) and cook for about 1 minute, then stir in the charred scallions, cooking until everything is fragrant. Season with salt and pepper to taste. Set aside, keeping warm.
Mash the Potatoes
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Drain the potatoes well and return them to the pot over low heat for a few seconds to remove excess moisture.
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Add the ¾ cup plant-based milk, butter, turmeric, salt, and pepper. Mash until smooth, adding more milk if needed for consistency. Adjust seasonings and turmeric for a vibrant color.
Serve
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Spoon the mashed potatoes into a serving dish and create a small well in the center. Drizzle the charred scallion butter on top and garnish with extra plant-based butter, if desired.
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Serve warm and enjoy the rich, earthy, and slightly smoky flavors with a vibrant twist!