Irish Mashed Potatoes Food

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.

COLCANNON

Steps:

• Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
• Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

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.

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 POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

IRISH CHAMP

Steps:

• Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
• Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
• Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
• Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

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).

IRISH MASHED POTATOES WITH CABBAGE

Steps:

• Preheat oven to 350°.
• Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
• Return potato mixture to pan. Add cream cheese, milk, sour cream, salt and pepper; mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
• Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.

THE IRISH POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.