In this recipe we purée raw parsley and green onions, which when mixed into the potatoes turn the mash a vibrant green. Perfect for a festive meal. You could also experiment with baby spinach, mint, or other greens. In fact, I added some fresh mint to one of the mashes I made and served it with lamb, it was lovely. Enjoy! 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. The Ballyknocken recipe uses olive oil instead of butter, and chives instead of green onions. I prefer butter in this recipe, I think it works better with the potatoes than olive oil.
