Cut a scallion into a 3 inch piece. Cut off root end. Cut 1 inch up into thin
strips about 6 times. Drop in ice water. blot on a paper towel before using.
These can be made ahead and refrigerated in the ice water.
Scallion Mashed Potatoes
4 to 5 russet or yukon gold potatoes, peeled and cut in 3 inch
1/2 C. (more or less) buttermilk
1 T. butter
1 bunch of thin scallions, peeled, trimmed, and thinly sliced
salt and freshly ground black pepper
Place the potatoes in a medium saucepan and cover with cold water. Bring to a
boil, cover, and cook over moderate heat until tender.
Put through a ricer or mash (don’t use a food processor – it will turn the
potatoes into glue).
Add buttermilk and butter (how much is up to you) and mix well.
Season with scallions, salt and pepper, saving a few scallion slices to scatter