Green Smashed Potatoes did not receive their name because they are environmentally friendly (although they could be depending on where you get our ingredients). And they did not really get the name because of the color (although they do look pretty green). They are so named because I added a lot of green vegetables and herbs to them, mostly because I was trying to empty out the vegetable bin!
My recipe is based on the Irish dish called colcannon, which is basically mashed potatoes with cabbage or kale added. Sometimes the best dishes are created serendipitously, and Green Smashed Potatoes fall into this category. Serve them with a slice of ham or Swedish meatballs (I used Aidell's Caramelized Onion Chicken Meatballs, which are delicious!) for a complete and satisfying meal on a cold day.
Green Smashed Potatoes
28 oz. small yellow potatoes (such as Yukon Gold)
4 oz. (1/2 stick) butter
1 tsp. salt (or to taste)
2-4 T. milk
1 bunch parsley, minced
1 bunch scallions, thinly sliced
1 bag (8 oz.) microwaveable haricots verts, cooked and thinly sliced
Boil the potatoes in enough lightly salted water to cover until tender, about 20 minutes (time will depend on the size of the potatoes). Drain the water from the pot and add the butter and salt. Stir and break up the potatoes over low heat until the butter is melted and the potatoes are well smashed (I used a nylon spoon with a thin flat edge, but a fork or a potato masher gently used would work too).
Add enough milk to thin the potatoes to your desired consistency (I used about 3 T.). Stir in the parsley and scallions until well mixed. Gently stir in the haricot verts pieces just until mixed in. Serve warm. Serves 6.
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