Green Mashed Potatoes

Mashed russet potatoes mixed with purée of parsley and green onions.

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

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

Ingredients

  • 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

Method

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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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Comments

  1. 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!

  2. 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.

    • reen

      Ye, it’s a lot like colcannon! I like the idea of this version too – might just try it this St. Patrick’s Day with some corned beef.

      • Cheryl

        Oh, that sounds fantastic! I was going to just do the traditional boiled veg with my corned beef (cabbage, carrots, onion, potatoes), but I think I will do this instead.

    • Elise

      It’s a lot like colcannon, though colcannon usually has cooked kale or green cabbage, and this is using fresh parsley and green onions, which gives it a more vibrant green color. I love all versions of colcannon, including this one.

  3. Nicole

    This reminds me of something my dad made for my sister and me when we were little as a way to get us to eat our vegetables. He called it “Ninja Turtle Potatoes” (we were HUGE fans of the cartoon). It was essentially pureed cooked spinach and mashed potatoes and it was delicious!

    • Elise

      What a brilliant idea! I loved those Ninja Turtles. I think I still have the video. Can you believe what those actors did in those heavy costumes? Yikes!

  4. Safaa

    Made this today and loved it!! I love mashed potatoes in general but this recipe made it even better with a fresh taste and was a great side dish to my grilled Tuna Steak.. I used addes Spinach leaves because i didnt have enough Parsely, and the color was just amazing!

  5. Nancy Singleton Hachisu

    Great idea! I don’t know why in all of the many, many years I have been making mashed potatoes that I did not think to purée up some greens to put in them. Hmmm…thanks for opening up my world. We have parsley and green onions now….and potatoes!

  6. Espahan

    I love this recipe, parsley and green onions, sounds light and bright and looks pretty on the plate, a nice change from the cabbage/potato mixture. In truth I usually mix the cabbage in on day two with the leftovers in my version of an English dish called “Bubble and Squeak.”

  7. Amy L

    Just made this for Dinner tonight and it was awesome. I left the thyme out, added white cheddar and sour cream and it was perfect! Thank you!

  8. Rebecca

    I didn’t have fresh thyme so had to leave that out. I didn’t have parsley either, but kale worked as a delicious substitute. This morning I’m using the leftovers for baked eggs in a green cloud. Mmmmm!