Description
A comprehensive guide to making authentic, creamy, and buttery Irish potatoes, featuring traditional techniques and variation tips.
Ingredients
Scale
- 3 lbs Russet or Yukon Gold potatoes
- 1/2 cup salted Irish butter
- 3/4 cup full-fat milk or heavy cream
- 1 tsp sea salt
- 1/2 tsp black pepper
- Optional: chopped scallions
Instructions
- Peel and chop potatoes into 2-inch chunks.
- Boil in salted water starting from cold until fork-tender.
- Drain and steam-dry in the pot for 5 minutes.
- Warm milk and butter together in a saucepan.
- Rice or mash potatoes while hot.
- Gently fold in the warm dairy until creamy.
- Season with salt and pepper and serve with extra butter.
Notes
High in potassium, comforting texture, and easily customizable for various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 285 kcal