Most folks love their favorite main dish, say "fried chicken" for example. Even when they have it for dinner a couple times a month. They still like fried chicken! But for some reason, the side dishes served with the fried chicken seem a little stale when served again. Or at least that is how it usually goes in our little household. Coupled with the fact that we all need to eat more vegetables, I came to the conclusion that we need many more side dish recipes than main dish recipes...to keep everyone happy and enjoying dinner.
Potatoes seem to go with just about everything!
Bringing us to this platter of Rustic 3 Vegetable Mash with Sautéed Green Onions! It is no more difficult to make that regular everyday mashed potatoes, but for those times you want something just a little bit upscale, this is your dish! To be honest, I have made this dish in a more refined state by peeling the carrots and potatoes, but when I can, my personal choice is to leave the peel right where they are, and get cooking! I hope you give this dish a try, it is very good, rustic or refined!
We have made this dish with both types of potatoes, russet potatoes and new "waxy" potatoes. When i use new potatoes, I cut the pieces smaller, as they seem to take longer to cook. You will find a note regarding the cut size right in the recipe. But I encourage you to serve this delicious potato dish, it goes with just about anything! Even your own favorite main dish that you enjoy on a regular rotation!
- potatoes
- carrots
- salt
- green onions
- butter
- garlic salt
- fresh ground pepper
- cream cheese
- milk
- medium saucepan with lid
- cutting board
- measuring spoons
- vegetable peeler
- kitchen knife
- potato masher
- serving platter or dish
 |
| 3 Vegetable Mash with Sautéed Green Onions. |
Rustic 3 Vegetable Mash with Sautéed Green Onions
by the seat of my pants!
UPDATED: 08.25.2023
3 medium potatoes, about one pound
2 - 3 medium carrots
1 t salt, for cooking
1 bunch green onions, prepared into thin slices
1-2 T butter
1/2 t garlic salt
fresh ground pepper
fresh ground pepper
3 oz. cream cheese, diced into squares
1/3-1/2 c milk - start with 1/3 c milk adding more as needed.
Wash and dry the carrots and potatoes. Peel if desired.
Slice carrots thinly and place them in the bottom of a medium-sized saucepan.
Quarter the potatoes lengthwise, placing them on top of the carrots.
Cover completely with water. Sprinkle with the 1 t salt.
Note regarding potato types. When I use a "waxy" potato I will cut the pieces smaller than a russet.
 |
| Refined style with peeled russet potatoes. |
 |
| Rustic style with purple potatoes. |
Cover the vegetables with a lid and bring to a boil. Reduce heat to medium and cook until carrots and potatoes are tender. Drain well.
Return the pan to the stove, add the milk allowing the milk to get hot.
Remove pan from the burner, add the cream cheese cubes, cover with the lid, set aside.
While the cream cheese is melting, sauté the green onions.
Reserve a spoonful to garnish if desired.
Add remaining sautéed onions to the potatoes in the pan along with the garlic salt and freshly ground pepper.
Mash the vegetables together adding more milk to achieve the consistency you prefer.
Mash the vegetables together adding more milk to achieve the consistency you prefer.
Pile into a serving bowl, and garnish with reserved sautéed onion pieces, and serve.
Storage options for Rustic 3 Vegetable Mash with Sautéed Green Onions. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.
UPDATE: For your convenience, a "copy and paste" version of Rustic 3 Vegetable Mash with Sautéed Green Onions has been included below.
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#DIYHomemadeHousehold
#eatmorevegetables!
#wholefoodingredients
This recipe featured at: 
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Printable "copy and paste" version:
Rustic 3 Vegetable Mash with Sautéed Green Onions
Note regarding potato types. When I use a "waxy" potato I will cut the pieces smaller than a russet.
Remove pan from the burner, add the cream cheese cubes, cover with the lid, set aside.
While the cream cheese is melting, sauté the green onions.
by the seat of my pants!
UPDATED: 08.25.2023
3 medium potatoes, about one pound
2 - 3 medium carrots
1 t salt, for cooking
1 bunch green onions, prepared into thin slices
1-2 T butter
1/2 t garlic salt
fresh ground pepper
fresh ground pepper
3 oz cream cheese, diced into squares
1/3-1/2 c milk - start with 1/3 c milk adding more as needed.
Wash and dry the carrots and potatoes. Peel if desired.
Slice carrots thinly and place them in the bottom of a medium-sized saucepan.
Quarter the potatoes lengthwise, placing them on top of the carrots.
Cover completely with water. Sprinkle with the 1 t salt.
Note regarding potato types. When I use a "waxy" potato I will cut the pieces smaller than a russet.
Cover the vegetables with a lid and bring to a boil. Reduce heat to medium and cook until carrots and potatoes are tender. Drain well.
Return the pan to the stove, add the milk allowing the milk to get hot.
Remove pan from the burner, add the cream cheese cubes, cover with the lid, set aside.
While the cream cheese is melting, sauté the green onions.
Sauté the sliced green onions in the butter in a small skillet, stirring constantly until some of the pieces are beginning to brown.
Reserve a spoonful to garnish if desired.
Add remaining sautéed onions to the potatoes in the pan along with the garlic salt and freshly ground pepper.
Mash the vegetables together adding more milk to achieve the consistency you prefer.
Pile into a serving bowl, and garnish with reserved sautéed onion pieces, and serve.
Storage options for Rustic 3 Vegetable Mash with Sautéed Green Onions. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.
~~~~
years ago i shared a house with a fellow who used to make mash with pumpkin and carrots and lots of cheese - that was fabulous. i like the sound of this one too. i think he may have made that as well. delish!
ReplyDeleteI have played around through the years with different mashed potato dishes, this one is quite easy and the ingredients available year round. It doesn't steal the show flavor wise but is still quite tasty. Thanks for stopping by, I appreciate it!
DeleteI like this idea a lot, perhaps my daughter whos not so fond of carrots will like them in this dish...going to try it.
ReplyDeleteThe carrots don't over power the dish flavor wise, so she just might enjoy this dish! Thanks for stopping by!
DeleteI love things like this especially with potatoes as the base. Very comforting
ReplyDeleteMe too, I hope you give this a try. Feel free to customize it for your own family and personal tastes, thanks for stopping by!
DeleteMelynda,
ReplyDeleteThanks so much for visiting!! I hope you are enjoying the rest of the Summer...I am so ready for Fall...Tired of the heat and humidity keeping me stuck in the house!! I hope you have a great weekend!!
Hugs,
Deb
Debbie, you are very welcome!
DeleteThis is a dynamite recipe, saving it and when I make it I will link to your post.
ReplyDeleteTina, thanks so much!
DeleteThis looks incredible! I can't wait to make it!
ReplyDeleteAmy, thank you!
DeleteA perfect side, very tastefully put together. I'd maybe make a substitution with something grown here at the ranch:) maybe taro for the potatoes.
ReplyDeleteI have never eaten Taro, but I have to say I really like the idea of a vegetable you have grown yourself! Thanks for stopping by, I appreciate it.
DeleteThis looks delicious--sounds like comfort food to me! :) Pinning. Visiting from Senior Salon Pit Stop.
ReplyDeleteJennifer, thank you!
DeleteLove an easy side like this...sounds so delicious and how wonderful that's made with homegrown veggies. So inspiring...I love this time of year when everything is fresh and local :D
ReplyDeleteTammy, thank you for visiting today, I appreciate it.
DeleteThis sounds like fall to me!! Thanks for sharing at the What's for Dinner party - hope the rest of your week is amazing!
ReplyDeleteHelen, thank you. And thanks for hosting What's For Dinner Sunday!
DeleteThis sounds delicious. I totally agree with not bothering to peel. Popping by via #WeekendCooking
ReplyDeleteI have always loved potato skins, especially on baked potatoes, so it was a natural extension of that whole "eat it all" mentality to not peel potatoes for mashed potatoes as well. Thanks for stopping by, I appreciate it.
DeleteI am on a carrot feast at the moment, so this will be another one to try
ReplyDeleteThank you for sharing your links with us at #276 SSPS Linky.
You are so welcome!
DeleteThis sounds delicious!
ReplyDeleteJoanne, thank you so much!
DeleteThis looks so good!
ReplyDeleteI love potatoes!
Thanks for sharing this at the Sunday Sunshine Blog Hop 76. SSBH is now open!
Laurie
Laurie, you are welcome. Thanks for hosting.
Deleteohhh - I think I could eat the whole bowl of this! Thanks for sharing at the What's for Dinner party - Hope your week is going great.
ReplyDeleteHelen, you are welcome, thanks so for hosting!
Delete