Green Mashed Potatoes

Here’s something fun to add to your table on St. Patrick’s Day—green mashed potatoes, why not? The Irish have a long tradition of mixing greens into their mashed potatoes.

In this recipe we purée raw parsley and green onions, which when mixed into the potatoes turn the mash a vibrant green. Perfect for a festive meal.

You could also experiment with baby spinach, mint, or other greens. In fact, I added some fresh mint to one of the mashes I made and served it with lamb, it was lovely. Enjoy!

Green Mashed Potatoes on Simply Recipes

Green Mashed Potatoes Recipe

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 5 to 6

Save time by prepping the parsley and green onions while the potatoes are cooking.



  • 2 pounds russet potatoes (about 3 large or 5 medium sized potatoes), peeled and cut into 2 inch chunks
  • Salt
  • 3 sprigs of thyme (or a couple teaspoons dried thyme in a small boquet garni bag or tied up with cheesecloth
  • 1 bunch of fresh parsley, leaves chopped (about 1 cup)
  • 3 green onions (scallions), white and green parts chopped (about 1/2  cup)
  • 1/2 cup milk, divided
  • 1/4 cup cream
  • 3 Tbsp butter (more to taste)
  • 1 teaspoon freshly ground black pepper


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1 Place the peeled and cut potatoes and the thyme in a medium (2 quart) saucepan and cover with cold water. Add two teaspoons of salt to the water. Bring to a boil and reduce heat to maintain a low simmer. Simmer for 15 to 20 minutes until the potatoes are easily pierced with a fork.

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2 While the potatoes are cooking, chop up the parsley and the green onions. Place the chopped green onions and parsley in a food processor. Add a teaspoon of salt and the 1/4 cup of the milk. Pulse until smooth.

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3 When the potatoes are done, drain them in a colander and place them in a large bowl. Discard the thyme sprigs. Return the still hot, empty pot to the stove and add the remaining milk, cream, and butter. Heat on low heat until the butter is melted. While the milk is heating, mash the cooked potatoes with a potato masher or use a potato ricer. (Do not over mix or the potatoes will turn gluey.)

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4 Return the mashed potatoes to the pot with the milk mixture and stir to combine. Turn off the heat. Stir in the parsley green onion purée. Add freshly ground black pepper, another teaspoon of salt, or more or less to taste.

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Recipe adapted from a recipe for green mashed potatoes in The Country Cooking of Ireland, by Coleman Andrews, who in turn got his recipe from Ballyknocken House in Ashford, County Wicklow.

The Ballyknocken recipe uses olive oil instead of butter, and chives instead of green onions. I prefer butter in this recipe, I think it works better with the potatoes than olive oil.

Green Mashed Potatoes on Simply Recipes

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Showing 4 of 25 Comments

  • Cookin Canuck

    Now this is the kind of green food I can get behind! I’d be quite happy to eat a bowl of these potatoes while sipping on a beer.

  • Denise

    I love potatoes any old way but with green in them is always better! I stir a parsley olive oil through them as well. Just a wee bit more festive!

  • Walter Underwood

    This reminds me of the cilantro rice at Cafe Pasqual’s, but with potatoes.

  • mantha

    It’s pretty much colcannon, isn’t it? Which usually uses green cabbage or kale for the green vegetable, along with the green onion. It was that lovely little lake of butter in the middle that reminded me. I love the idea of doing it with mint to serve with lamb.

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