Today we’re making mashed potatoes in our Irish home. And not just any mash either. We’re making velvety, creamy, delicious mashed potatoes. The kind with just the right amount of butter and milk {or cream} and salt added in. The kind that makes you go back to the table for seconds, even when you’re full.
As well as being a seriously homey comfort food, this Master Recipe, forms the base of other well known Irish potato dishes like Colcannon and Champ. It can also be turned into tasty potato cakes with the addition of some grated cheese, herbs, and rashers {bacon}. When topped with smoked salmon or a poached egg, potato cakes make an ideal brunch or light supper.
This recipe freezes well too. Which means you can double batch it for Thanksgiving and reheat it for Christmas {which is exactly what we’re doing today}. To freeze, let the mashed potato cool completely, transfer to a freezer bag, and store until needed. Easy-peasy. If you prefer individual servings, you can scoop out tea-cup-portions of the cooled mashed potatoes onto a Silpat-lined baking sheet and place in the freezer overnight or until the potatoes are completely frozen. Then put the individual servings into a freezer bag and store in the freezer.
To re-heat frozen mashed potatoes, simple chose the method that works best for you: microwave, stove top, oven or slow cooker.
Velvety Irish Mashed Potatoes
Serves 4
Ingredients
1 kilogram/2lbs unpeeled potatoes, preferably Golden Wonders or Kerr’s Pinks in Ireland or Russet or Yukon Gold in America
250ml/8oz/1 cup milk and/or cream {or mix half-and-half}
112g/8 tablespoons butter
salt and pepper
Directions
1. Scrub the potatoes well.
2. Place them in a large saucepan and add cold water until the potatoes are covered by 1-inch. Add a big pinch of salt to the water and bring to the boil over high heat.
3. Boil for 15 minutes, reduce the heat to medium-low, pour off about half the water, add a lid to the saucepan, and let the potatoes steam for another 20-30 minutes or until a knife tip or skewer goes into the potatoes easily.
4. Drain the potatoes in a colander and peel immediately with a pairing knife while they are still hot {use a clean tea towel to protect your fingers, if necessary}.
5. While you are peeling the potatoes, put the milk and butter into a saucepan and bring to a gentle boil.
5. Place the peeled potatoes into a large bowl and mash by hand or use a potato ricer for quicker results.
6. Pour half the hot milk and butter into the potatoes and stir well. Add more milk and butter until you get the smooth potato consistency you prefer. {You may not need all that you have prepared or you might need a little more, depending on how dry the potatoes are}.
7. Season with salt and pepper. Taste. Correct the season as you like and serve.
Additional Notes, Related Articles & Credit:
* You may, of course, peel the potatoes before you boil them, but leaving the skins on during the boiling process gives the mashed potato an lovely flavour.
** Using a potato ricer or food mill will give your mashed potatoes a smoother, creamier, texture than mashing with a potato masher. Darina and Rachel Allen, of Ballymaloe, recommend placing them in an electric food mixer using the paddle attachment to mash them.
*** Never use a blender or food processor to whip your potatoes: you’ll be left with a gluey mess if you do.
**** If you have a composter, throw the peeled potato skins into it to help feed next year’s garden bounty.
In an Irish Home 