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Irish Champion Potatoes are properly mashed potatoes. Soft spots meet warmth onion Milk is coming And a generous melt of Irish butter for a side Simple, rustic and so good!
Why are these potatoes stealing the show?
- Secret move! I soak the green onions in warm milk first, then mash them all together with the potatoes for the best onion flavor and extra creaminess.
- Simple and classic ingredients: All you need are a few basics for a cozy, traditional Irish side.
- Perfect with main dishes: It’s very good with corned beef, sausage, roast chicken, or any hearty meat and gravy dinner.
Irish Potato Ingredients
- potato: Use starchy potatoes for the perfect fluffy texture! I used Yukon Gold potatoes, but the potatoes have a lighter, more airy texture.
- Salted water: Boil potatoes in salted water to enhance flavor ahead of time. Potatoes require a lot of salt to taste better.
- Obesity: I used Kerigold Irish Butter, but you can use regular unsalted butter! I highly recommend using Irish butter, as it really takes these potatoes to the next level!
- Milk: Use high-fat milk, like whole milk, to add the creaminess! Half and half is also a great option. Hot milk is the key to mash success!
How to make Irish potatoes
This traditional Irish recipe comes in just a few simple steps. Warming, delicious and full of flavour, it’s an easy recipe that provides great comfort with minimal effort. Let’s get started!
- Heat the milk and green onions: In a medium-sized saucepan, mix the milk with the chopped green onions. Over low heat, bring the mixture to a boil. Then we remove it from the heat and leave it aside until the green onions dissolve in the hot milk.
- Boil and filter potatoes: Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. – Drain the potatoes well to remove any moisture. Return the cooked potatoes to the warm bowl and let them steam for 2-3 minutes.
- mash: Pour half a cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Add more milk as needed to reach desired consistency.
- Add butter and season: Add additional butter and stir until melted. Season Irish potatoes with salt and pepper to taste and enjoy!
Alyssa’s pro advice
Do not over mix the potatoes! Or they will turn sticky. I get the best texture when I mash by hand. If you prefer an electric hand blender, use it briefly and stop once it is smooth.
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- 2 fairy Yukon gold potatoes Or burgundy
- ¾ cup Whole milk
- ⅓ cup Chopped green onions Green parts only
- ⅓ cup Unsalted Irish butter Or unsalted butter
- Salt and pepper to taste
In a medium-sized saucepan, mix the ingredients ¾ cup whole milk and ⅓ cup chopped green onions. On low heat, leave the mixture until it boils, then remove it from the heat and leave it aside, and let the green onions soak in the hot milk.
Peel and quarter 2 pounds Yukon Gold potatoes. Add potatoes to a large pot of salted water and boil until fork tender, about 10-15 minutes.
– Drain the potatoes well to remove any moisture. Return the cooked potatoes to the warm bowl and let them steam for 2-3 minutes.
Pour half a cup of the milk mixture over the potatoes. Mash the potatoes using a hand masher until the potatoes are smooth and creamy. Add the remaining milk, if necessary The matter is, to achieve the desired consistency.
He adds ⅓ cup unsalted Irish butter Stir to dissolve. season with Salt and pepper to taste And enjoy!
Storage and reheating instructions
- refrigerator: Store cooled potatoes in an airtight container in the refrigerator for 3-5 days.
- Reheating: Reheat portions in the microwave until heated through. Add a little milk, if necessary, to add moisture.
- Freezer: Freeze them in an airtight container or seal them in a Ziploc bag for up to 3 months. Thaw in the refrigerator overnight.
Calories: 340KcalCarbohydrates: 42gprotein: 6gfat: 17gSaturated fat: 11gPolyunsaturated fats: 1gMonounsaturated fats: 4gTrans fats: 1gCholesterol: 46mgSodium: 154mgPotassium: 1051mgFiber: 5gsugar: 4gVitamin A: 634IUVitamin C: 46mgCalcium: 94mgiron: 2mg
Nutritional information is calculated automatically, so should only be used as an estimate.
More delicious side dishes you’ll love
Here are more easy side dish recipes you can try next. Simple, delicious and great with any meal.
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About Alyssa Rivers
Alyssa Rivers is the author of The Tried and True Cookbook, a professional food photographer and an experienced recipe developer. With a passion for cooking, her tried-and-true recipes have been featured on Good Morning America, Today Food, Buzzfeed, and more.
