Happy St Patrick’s Day! Green Mashed Potatoes!

green beerjamesonI have a lot of Irish in my heritage and love St. Patrick’s Day. He chased all the snakes out of Ireland and now they are all in bars in North America. I do not like green beer. It tastes funny! In fact I wish I liked Guinness, too but it’s way too sweet but I will admit that my favourite quaff is Jameson Whiskey. It’s Irish whiskey! Sigh, no carbs. Enough about the alcohol.

And I love corned beef and cabbage…and potatoes. The Irish are famous for potatoes. They were nearly wiped out by the great potato famine. But, one of my fondest memories as a child was my when my Mom made green mashed potatoes for St. Patrick’s Day. Yep, green. And not the healthy spinach and mash kind but green food colouring. And you wonder why I turned out the way I am.

potaoesIsn’t it amazing how we/I connect special foods with holidays. Turkey with Thanksgiving;  Christmas has ham; New Year’s – champagne; Valentine’s –  chocolate…heck, chocolate can be for any occasion!

Sigh. I’ll do the right green thing for supper tonight. A nice Greek or Caesar salad – oops not Irish enough. Tee hee hee. Kirby salad – yeah, that’ll do it. With a couple of lean pork chops (I’ll fire up the BBQ for that rustic feel) and all the sugar snap peas we can eat.

No dessert for me except for the last of those nice green grapes in the fridge. I’m not craving the sweets as much as I used to. But the bread (flour) still is calling me. It always takes a long time for the bread crave monster to leave me alone when I’ve gone off track (damn crullers).

Have a wonderful St. Patrick’s Day. Thanks for listening.  ;D Diane

PS: I miss you, Mom!

Here’s a nice recipe for green mashed potatoes using only healthy ingredients.

Green Mashed Potatoes


  • 1 1/2 pounds russet potatoes
  • 6 large garlic cloves peeled
  • Salt to taste
  • 2 cups loosely packed parsley with stems
  • 1 1/4 cups warm milk
  • 2 tablespoons butter
  • Freshly ground white pepper to taste


1. Peel the potatoes and cut them into 2-inch cubes.
2. Place the potatoes and garlic in a saucepan and cover with water. Add salt. Bring to a boil, and simmer for 15 minutes or until tender.
3. Drain the potatoes and force them through a food mill or potato ricer. Return to the saucepan.
4. Meanwhile, put the parsley and 1/4 cup of the milk into a food processor. Blend until coarsely chopped.
5. Place a strainer over a small bowl. Line it with cheesecloth. Transfer the parsley into the cheesecloth and squeeze very hard to extract all the juice. Reserve the juice.
6. Add the milk, the parsley juice and the butter to the potatoes. Beat with a spoon and blend well. Add the pepper and check for seasoning. Serve immediately.
YIELD: 4 servings
  • NOTE: Approximate nutritional analysis per serving: 260 calories, 9 grams fat, 25 milligrams cholesterol, 120 milligrams sodium (before salting), 6 grams protein, 40 grams carbohydrate.

  • Originally published with 60-Minute Gourmet
  • By Pierre Franey, March 17, 1993

~ by 1fatgirlshrinking - Diane Kirby on March 17, 2013.

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