Green Mashed Potatoes

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


  • 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


1 Boil the potatoes: 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.


2 Purée parsley and green onions with milk: 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.


3 Drain potatoes, heat milk, cream, butter: 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.

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4 Mash the potatoes: 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.)

5 Stir mashed potatoes into heated milk and cream, stir in parsley purée: 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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  • Bridger

    It was surprisingly good

  • 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!

  • 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!


  • ERK

    Yum! We loved this. Added a bit’o’garlic, but that’s it.


  • 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.”

  • 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!


  • 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 Bauer

      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!

  • Gerry @ Foodness Gracious

    Or maybe add some pesto. I love anything in my mashed spuds and the more cream and butter the better ;)

  • Helana Brigman

    What a fun and easy twist on a classic. This so much fun for a St. Patrick’s Day party. What is green besides parsley or mint to mix into mashed potatoes?

  • Elizabeth Mars

    What a nice green food idea for St Pat’s day I might try changing them up a bit and turn them into potato patties to celebrate St Pat’s day.

  • gary

    Lets make it a Guinness.

  • Tasha @ Homemade

    Yummmmmm! All buttery, creamy and herbalicious.. love it!

  • 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 Bauer

      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.

  • Walter Underwood

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

  • 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!