Mashed russet potatoes mixed with a puree of parsley and green onions.
Here’s something fun to add to your table on St. Patrick’s Daygreen mashed potatoes, why not?
The Irish have a long tradition ofmixing greens into their mashed potatoes.
Elise Bauer
Perfect for a festive meal.
You could also experiment with baby spinach, mint, or other greens.
The Ballyknocken recipe uses olive oil instead of butter, and chives instead of green onions.
Elise Bauer
I prefer butter in this recipe, I think it works better with the potatoes than olive oil.
Save time by prepping the parsley and green onions while the potatoes are cooking.
Add two teaspoons of salt to the water.
Elise Bauer
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.
While the potatoes are cooking, chop up the parsley and the green onions.
Elise Bauer
Place the chopped green onions and parsley in a food processor.
Add a teaspoon of salt and the 1/4 cup of the milk.
When the potatoes are done, drain them in a colander and place them in a large bowl.
Elise Bauer
Discard the thyme sprigs.
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.
Elise Bauer
(Do not over mix or the potatoes will turn gluey.)
Return the mashed potatoes to the pot with the milk mixture and stir to combine.
Turn off the heat.
Elise Bauer
Stir in the parsley green onion puree.
Add freshly ground black pepper, another teaspoon of salt, or more or less to taste.
Elise Bauer
