Mashed Potatoes With Bok Choy and Crispy Onions 6.000

Deb Lindsey for The Washington Post

Nov 17, 2017

In the interest of saving time, here's a fun and easy mashup: the spuds that folks crave at Thanksgiving, greens they might not typically enjoy on this holiday and the crispy bits that grace the top of a green bean casserole.

The recipe doubles easily.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 2 pounds baby Dutch Gold potatoes, scrubbed well
  • Kosher salt
  • 1 cup buttermilk, or more as needed (may substitute vegetable broth)
  • Freshly ground black pepper
  • 1 tablespoon grapeseed or canola oil
  • 6 to 8 baby bok choy (bottoms trimmed), cleaned well and then cut crosswise into 1-inch pieces
  • Crushed red pepper flakes (optional)
  • Toasted sesame oil, for serving
  • 1 cup crispy/fried onions or shallots, for garnish


Place the potatoes in a pot and cover with water by about 2 inches. Bring to a boil over high heat and toss in a four-fingered pinch of salt, then reduce the heat to medium and cook for about 25 minutes, until the potatoes are fork-tender. Drain, return to the pot; immediately pour in the buttermilk, then use a potato masher to mash to your desired consistency (some chunks are nice). Add more buttermilk, as needed. Season lightly with salt and pepper; cover to keep warm.

Meanwhile, heat the grapeseed or canola oil in a large skillet over medium-high heat. Once the oil shimmers, toss in the chopped bok choy (to taste) and a pinch of crushed red pepper, flakes, if desired. Stir-fry for 1 to 2 minutes, until warmed through and slightly wilted.

Transfer the warm mashed potatoes to a warmed serving bowl. Top with the bok choy, then drizzle a little toasted sesame oil over them. Scatter the crispy onions or shallots on top; serve right away.

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Tested by Bonnie S. Benwick.

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