Irish Mashed Potatoes
User Reviews
5
Irish Mashed Potatoes
Description
Irish Mashed Potatoes bring together quartered Yukon gold potatoes cooked until fork tender and drain dry to maintain fluffiness. Meanwhile, shredded cabbage, thinly sliced leeks, and minced garlic are sautéed in butter until softened, integrating gentle onion and garlicky undertones into the dish. Hot milk and additional butter are stirred in to lend richness and smoothness, and the potatoes are mashed directly with the vegetables to create a cohesive, creamy side.
The mashed potatoes have a smooth, creamy texture balanced by the tender cabbage and leeks, which add subtle sweetness and depth of flavor. The dish is seasoned simply with salt and black pepper and finished with sliced scallions and melted butter, which enhance the mouthfeel and visual appeal.
This preparation is well suited alongside roasted or braised meats and can be served as a filling side for traditional meals. The method allows for variations such as substituting the milk for half & half or buttermilk to adjust creaminess or add a tangy note. Shredding the cabbage finely helps it cook evenly within the allotted sauté time, ensuring a tender texture without excess cooking.
To prep ahead, peel and quarter the potatoes and keep them refrigerated under water, and shred the cabbage and slice the leeks separately. Use a potato ricer or food mill prior to mixing if a very smooth consistency is preferred, and adjust salt if using salted butter. This recipe emphasizes gradual cooking and careful textural balance.
Ingredients
- 2 lb potato peeled and quartered, Yukon gold variety
- 2 tablespoon butter
- ½ green cabbage shredded, about 5-6 cups
- 2 leek white and pale green parts, thinly sliced
- ¼ cup butter
- 2 garlic minced, cloves
- ½ cup milk
- ¼ cup butter
- salt
- black pepper
- 2 scallions sliced
Instructions
- Put the quartered potatoes in a large pot and fill it with enough cold water to cover the potatoes by one inch. Add 2 teaspoon 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 tablespoon butter in a large skillet over medium-high. Add the garlic, leeks and cabbage. Cook, stirring, until the cabbage is softened; about 5 minutes.
- Heat the milk and butter together until the butter is melted and the milk is hot but not boiling.
- Add the potatoes, milk and butter to the cabbage mixture and mash until potatoes are smooth. Add salt and pepper to taste and stir so that everything is combined.
- To serve, make a well in the top and add more melted butter if desired. Garnish with scallions and serve hot.
Notes
- Peel and quarter potatoes ahead and keep covered in water refrigerated until use.
- Shred cabbage thinly for the provided cook time; thicker pieces may need longer sautéing.
- Use a potato ricer or food mill before mixing for extra smooth texture.
- Adjust salt if using salted butter to avoid over seasoning.
- Substitute milk with half & half, cream, or buttermilk for variation in richness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 334kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 206mg | 9% |
| Potassium | 869mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 62mg | 69% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
