IRISH POTATOES CANDY
This recipe contains no potatoes. It gets it name from the look of the candy. I have not tried this recipe myself. It is for an ISO request. Recipe says you can also dip in melted chocolate for Easter eggs.
Provided by Steve P.
Categories Candy
Time 1h30m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- NOTE: Be sure to use regular cream cheese, not whipped or reduced fat type.
- In a large bowl, cream together the butter and cream cheese.
- Add vanilla and confectioners' sugar.
- Beat until mixture forms a ball.
- Stir in coconut with a spoon.
- Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.
- Place cinnamon in a shallow dish and roll the balls in it.
- Place the balls on a cookie sheet and chill for about 1 hour or until firm.
- If you prefer "dirtier potatoes" roll the candy a second time after they have chilled.
- Alternatively dip in melted chocolate for Easter eggs.
25 AUTHENTIC IRISH APPETIZERS
Try these Irish appetizers for starters everyone will feel lucky to eat! From potato skins to nachos to Guinness dip, get a taste of Ireland with these easy recipes.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
COLCANNON IRISH POTATOES
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage-it is hidden in Grandma's potatoes! -Marie Pagel, Lena, WI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)
A wonderful and hearty Irish potato pancake recipe.
Provided by adapted by Christina Conte
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl, place the flour, baking powder and salt; set aside.
- In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
- Slowly add the buttermilk and stir gently (do not over mix).
- The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
- Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
- Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
- Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
- Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.
Nutrition Facts : Calories 253 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 570 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
THE IRISH POTATOES
My sister gave me this recipe years ago and it has become a staple of our holiday or 'company is coming' type of dinner. It's easy to assemble and can be prepared ahead of time. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Everyone always loves 'The Irish Potatoes.' Yes, I know 'The Irish Potatoes' are fattening, but without the butter, whipping cream, and half and half it is just not as good. Substituting margarine or frozen hash browns would be a travesty.
Provided by LillyfromPhilly
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 67.8 g, Cholesterol 50.1 mg, Fat 17.8 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 118.3 mg, Sugar 3.1 g
IRISH POTATO CAKES
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
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.
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23 IRISH AND BRITISH POTATO RECIPES - THE SPRUCE EATS
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- Perfectly Creamy Mashed Potatoes. If you only enjoy mashed potatoes during the holidays, you're really missing out the rest of the year. This perfectly creamy recipe is the most basic preparation.
- Fluffy Mashed Potatoes and Carrots. Mix up the standard mashed potatoes by adding a few colorful root vegetables, for both a pretty presentation and a more flavorful dish.
- Twice-Cooked Chips. Frying these twice-cooked chips a second time gives them that crispy exterior and soft interior we all love so much. These chips—or fries as we call them stateside—take a little more time to make, but we think you'll agree: They're well worth that extra step.
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Author Jordana KozupskyPublished 2021-06-30Estimated Reading Time 6 mins
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COLCANNON IRISH POTATOES RECIPE | THE LITTLE POTATO COMPANY
From littlepotatoes.com
2.3/5 (74)Total Time 30 minsCategory SidePublished 2021-03-16
- Place potatoes in a medium saucepan and cover with one inch water. Bring to a boil and boil for 15 minutes until tender.
- Drain, add three tablespoons butter and milk, and return potatoes to pot. Mash until desired consistency is reached.
- Meanwhile, add one tablespoon of butter to a skillet and add cabbage and white parts of the green onion and sauté until cabbage is just starting to soften.
CHEESY SCALLOPED POTATOES IRISH STYLE - IRISH AMERICAN MOM
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- Preheat the oven to 375° Fahrenheit or 190° Celsius. Grease a deep 13 x 9-inchcasserole dish with butter.
- Peel and slice the potatoes. Put them in a bowl of salted water to prevent them browning while preparing the cream sauce.
- Heat a skillet over medium heat. Add the olive oil and butter. Add the onions and thyme. Sauté until the onions are softened. Do not over brown the onions.
PHILLY IRISH POTATO CANDY: RECIPE FOR ST. PATRICK'S DAY ...
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- Combine all ingredients except the cinnamon in a mixer. Mix on the lowest setting until the powdered sugar looks just incorporated. Scrape the bowl and mix on low until completely smooth and fully emulsified. Cover and chill for one hour.
- Use a teaspoon or small cookie scoop to scoop and roll small, tablespoon-sized rounds of coconut "dough." Roll in cinnamon and tap off the excess. You may not use all the cinnamon, but you need extra enough to roll the buttercream balls.
- Serve chilled or at very cool room temperature. PRO TIP: Irish potatoes can be frozen and thawed in the refrigerator overnight.
COLCANNON (IRISH POTATOES) - THE KITCHEN MAGPIE
From thekitchenmagpie.com
- Place the potatoes into a medium pot of lightly salted water. Bring to a boil, then simmer for 15-20 minutes until the potatoes are fork tender, but not falling apart. Drain and place into a large bowl along with the cream and butter. Keep warm.
- While the potatoes are boiling, place the butter and onions into a medium sized frying pan. Fry until the onions are soft. Add in the cabbage and fry until softened to your liking. (some people prefer a toothsome cabbage; some prefer it quite soft.)
- At this point, the potatoes should still be hot as you have been cooking the cabbage while the potatoes boiled. Mash the potatoes/butter/cream until smooth.
IRISH MASHED POTATOES (COLCANNON) - THE FOOD BLOG
From thefoodblog.net
- Put the quartered potatoes in a large pot and fill it with enough cold water to cover the potatoes by one inch. Add 2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, 12-15 minutes
- Drain potatoes in a colander. Immediately return the drained potatoes to the still-warm pot. Put the pot over low heat and shake until the potatoes are dry. Remove from heat.
- While potatoes are cooking, heat 2 tbsp butter in a large skillet over medium-high. Add the garlic, leeks and cabbage. Cook, stirring, until the cabbage is softened; about 5 minutes.
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- Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander
- While potatoes are cooking, heat the avocado oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat
- Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped spring onions. Mash with a potato masher until really smooth and creamy. Add salt to taste and serve hot with a small indentation in top and a small knob of butter popped in there
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