Green Mashed Potatoes

Happy St. Patrick’s Day to all of my Irish and Irish-like friends, including my husband!  In Chicago, they dye the river green, but in our house, we dye the potatoes green!

Well, I’m currently cooking three slabs of corned beef, to which I will later add carrots, parsnip, parsley root, turnips, onions, and cabbage, to create what we call “the full boil.”  You may have noticed, though, that potatoes are missing from the “boil.”  That’s because I serve  bright green mashed potatoes with the corned beef instead.  It’s easy to make, fun to eat, looks and tastes wonderfully bright – all derived from healthy and natural ingredients.  Enjoy!

Green Mashed Potatoes
(serves a crowd of 8 -10)

Large bunch of curly or flat parsley, stems removed

1/2 c. cold water

Large pinch of salt

2 c.  milk

6 – 8 large green onions, minced

5 lbs. Yukon Gold potatoes, peeled and cut into large chunks

1 stick of butter (1/2 cup)

In a small saucepan, boil the parsley leaves in water and salt for a few minutes.  Drain, and transfer the parsley to a blender, adding about 1/2 c. of cold water and pinch of salt.  Blend the parsley until smooth.

Next, combine the milk and green onions in a medium saucepan.  Bring to a slow boil, reduce heat, and simmer until onions are tender.

Place the potatoes in a large pot of salted water.  Bring to boil over high heat, then reduce to medium and simmer until the potatoes are tender.  Drain water from the pot of potatoes, add butter, parsley puree, and about half of the milk/onion mixture.  Mash potatoes until smooth.  Season to taste, and adjust the texture by adding more milk/onion, if necessary, depending on how you like your mashed potatoes (lumpy or creamy).