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St. Patty’s Green Mashed Potatoes with Fresh Herbs

St. Patty’s Green Mashed Potatoes with Fresh Herbs

By Chef Katie Mae

Makes 2–4 servings | Ready in 25 minutes | Stores 5 days in fridge



  • 2 lbs potatoes, peeled (about 8 Yukon Gold or 4 russet)
  • ¾ cup water (cooking water)
  • ¾ cup unsweetened, non-dairy milk (optional)
  • 1–2 tablespoons nutritional yeast (optional)
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • ½ teaspoon ground black pepper
  • ½ cup loosely packed fresh basil leaves
  • ½ cup loosely packed fresh mint leaves
  • ¼ teaspoon no-salt seasoning (i.e. Benson’s Table Tasty), or more to taste


  1. In a large pot with the lid on, bring water to a boil. While water heats, chop the potatoes Add them to boiling water and boil uncovered for about 15 minutes, or until potatoes are cooked all the way through.
  2. Once the potatoes can be split easily with a fork, strain out the water, saving ¾ cup to use in the next step.
  3. In a blender, combine the saved cook water, non-dairy milk, nutritional yeast, garlic and onion granules, black pepper, basil, and mint. Pulse a few times, stopping before the herbs are completely blended. The liquid should be light green with darker green specks of herbs.
  4. Either in the pot used to cook the potatoes or a large mixing bowl, add the potatoes and blended liquid. Use a potato masher or a handheld mixer to mash and mix the potatoes.
  5. Serve warm. Garnish with extra black pepper and nutritional yeast. Top individual servings with no-salt seasoning.



Yukon Gold potatoes are the creamiest and have a buttery flavor, so I highly recommend these over potatoes in this recipe.

The non-dairy milk can be substituted with an additional ½ cup of water or low-sodium vegetable broth.

I highly recommend this potato masher and ricer combo for easy mashing and fluffy potatoes.


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