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Saint Patrick's Green Mashed Potatoes (Vegan Friendly)

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“Found on the blog Psst-you could "sneak" in a small parsnip or two for added nutrition and the kiddos would never suspect. My two gold coins worth. No green dye was used in the preparation of this recipe-lucky you! Please *NOTE*: the site is not working properly and I have been unable to add this ingredient to the list: 4 tablespoons sour cream (or substitute plain yogurt, creme fraiche, [soy] mayonnaise, cream cheese, etc.) A sprinkle of fresh or dried parsley either mixed into the potatoes or garnished on top would make a nice final touch and maintain the spirit of the green theme!”

Ingredients Nutrition

  • 6 russet potatoes, scrubbed well, peeled and cut up into chunks (depending on the size, I usually quarter or eighth)
  • 8 ounces frozen green peas (no need to thaw)
  • 4 tablespoons butter (or butter substitute)
  • salt and pepper, to taste (I used a small pinch of white pepper)
  • milk (or milk substitute-I warmed the milk first)


  1. *Please read the recipe introduction first for special note.
  2. Boil potatoes in a large pot of salted water until soft.
  3. Add the peas the last 4-5 minutes of cooking. Check peas for doneness, then drain them and potatoes in a colander.
  4. Return the peas and potatoes to the pot. Next, add butter, *sour cream (or substitute), salt and pepper. Mash until pureed and there are *no* visible traces of the green peas (for those picky eaters of yours!).
  5. Add milk or milk substitute to desired creaminess. Taste and adjust seasonings if needed.
  6. Servings are estimated.

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