Irish Mashed Potatoes Recipes

NATALIE'S AMAZING IRISH MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Mash potatoes with a potato masher or an electric mixer on Low in a bowl until smooth.
• Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes.
• Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.

IRISH MASHED POTATOES

Steps:

• Boil potatoes until tender about 15 minutes.
• Meanwhile in another saucepan combine leeks and the milk.
• Bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes.
• Drain Potatoes and return them to the pot, mash until smooth.
• Stir in Oil and warm leeks with the milk.
• Season to taste.

IRISH MASHED POTATOES

Steps:

• Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
• When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
• Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
• In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.
• If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
• Drain and mash.
• Meanwhile, trim and slice the spring onions, including all the dark green bits.
• Place in a pan with the milk and simmer until tender.
• Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
• Season with salt and pepper.
• Melt the remaining butter.
• Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
• Top with the onions.
• Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.

IRISH MASHED POTATOES (COLCANNON)

Steps:

• Cook potatoes in water until tender.
• Drain.
• While potatoes are cooking; Melt butter in large skillet.
• Add chopped onion and cook for 5 minutes.
• Stir in kale and cook 5 more minutes.
• Remove from heat.
• Mash potatoes, milk, sour cream, salt and pepper with mixer.
• Stir in kale mixture.

CHAMP (IRISH MASHED POTATOES)

Steps:

• 1. Place potatoes in a medium stockpot, and fill with enough water to cover potatoes. Bring to a boil, then cover pot and reduce heat to low and let simmer until potatoes are tender, about 20 minutes. Drain in colander and return potatoes to stockpot.
• 2. Meanwhile, in separate saucepan, place scallions in a saucepan with the milk, and simmer over medium-low heat for about 4 minutes. Remove from heat, cover pan and let stand about 10 minutes.
• 3. Add 1/2 of the sour cream, butter, salt, pepper and milk mixture to the potatoes in the stockpot, and mash until potatoes are smooth and still hot. Add more sour cream as needed for a smooth, creamy consistency.
• 4. Garnish with a knob of butter in the center, then sprinkle more chopped scallions/green onions on top, and serve while still hot.

IRISH MASHED POTATOES

Steps:

• Insert the thyme sprigs in a cheesecloth bag.
• Combine milk, garlic and thyme in a pan and bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft. 8 to 10 minutes Throw away Thyme.
• Transfer the mixture to a blender and puree until smooth. Return to pan and stir in the scallions. Set aside, covered.
• Large pot, bring I inch salted water to boil. ADD Cabbage, cover and cook until tender. 8 to 10 minutes; drain well (sometimes I steam the cabbage).
• Place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, and reduce heat to medium and cook, until tender.
• Drain potatoes, and return to pan. Mash with a potato masher, Or any instrument you have. hands, egg beater--fists--whatever, best if using a masher though.
• Gradually add sour cream, and mash until smooth. Watch the consistency, You do not want a mixture that looks like soup. So add slowly.
• Stir in cabbage and season with the salt and pepper.
• Add the grated cheese lastly.
• Meat lovers may add crisp bacon when mixing. I have put Italian sausage(fried and cut up into very small pieces) into this dish. Any type of sausage is good--even Brats.
• May garnish with Italian parsley.
• THIS REALLY IS TO DIE FOR.
• I usually put in a bowl, and find a pan, where the bowl sits on top, covered. Add a bit of water to pan under low heat and it keeps the potatoes hot until serving time. Must stir occasionally. This also helps to melt the cheese.
• This trick may be done with other foods.
• NOTE:.
• Boniato potatoes are found in an Asian Market. They are a mix between Yukon Gold and a Sweet Potato. They are just simply to delicious. So I rarely buy another potato since these are the best.
• The Boniato peels like a regular potato. Just has a harder Brown skin. YOU MUST TAKE OUT THE THIN VEIN THAT RUNS DOWN THE CENTER::.
• Quarter them lengthwise and take out the very thin vein that runs down the center. It is a bit bitter. Then chop as a regular potato.

IRISH MASHED POTATOES

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

IRISH CHAMP (MASHED POTATOES)

Steps:

• Finely chop the green onions (white& green tops) and mix with the cold milk.
• bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
• Peel and mash the cooked potatoesand while still hot mix with the boiled milk& green onions.
• Beat in some of the butter.
• Season with salt& pepper.
• Put a knob of butter on top& serve.
• You can do this recipe ahead and reheat in a 350F oven, covered with foil until hot (apprx 30 minutes).