Bangers and mash, steak and mash, pork chops and mash . . . at a meal in Ireland, you’re never very far from a side dish of mashed potatoes, whether they’re plain, flavored with garlic or horseradish, or mixed with other vegetables, such as cabbage, turnip, or parsnips. Here’s the standard recipe for mashed potatoes, along with some variations that pair well with meat, poultry, and seafood.
SERVES 6
2¾ to 3 pounds russet potatoes, peeled and cut into 1-inch pieces
1 cup half-and-half
½ cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces
Salt and freshly ground pepper to taste
Cook the potatoes in a large pot of boiling salted water for about 15 minutes, or until tender, and drain. Return them to the same pot to dry out a little. Mash over low heat until almost smooth. Add the half-and-half and butter and whisk until smooth. Season with salt and pepper.
Garlic Mash: Cook the potatoes as described above, drain, and mash until almost smooth. In a small skillet over medium heat, melt ½ cup (1 stick) of unsalted butter. Sauté 1 tablespoon of minced onion and 3 tablespoons of minced garlic for 2 to 3 minutes, or until soft but not browned. Stir the onions and garlic into the potatoes. Stir in 1 cup of half-and-half, mash until smooth over low heat, and season with salt and pepper.
Horseradish Mash: Cook the potatoes, drain, and mash until almost smooth. In a small skillet over medium heat, melt ½ cup (1 stick) of unsalted butter. Stir the butter into the potatoes and add 1 cup of half-and-half and ⅓ cup of prepared horseradish. Season with salt and pepper.
Buttermilk-Chive Mash: Cook the potatoes, drain, and mash until almost smooth. In a small skillet over medium heat, melt ½ cup (1 stick) of unsalted butter. Stir the butter into the potatoes and add 1 cup of buttermilk, ¼ cup of half-and-half, ½ teaspoon of dried thyme, and 3 tablespoons of minced fresh chives. Season with salt and pepper.
Crème Fraîche and Dill Mash: Cook the potatoes, drain, and mash until almost smooth. Stir in 4 tablespoons butter, 1 cup of crème fraîche, and 3 tablespoons of minced fresh dill. Season with salt and pepper.
Colcannon: Cook 2 pounds of potatoes, drain, and mash. Cook 1 pound of cabbage, shredded, in boiling salted water for about 15 minutes. Drain, cool slightly, and chop. In a small saucepan over medium heat, combine 1 cup of milk and 2 small leeks, sliced, and cook for 8 to 10 minutes, or until the leeks are tender. Stir the cabbage and leek mixture into the potatoes. Stir in ½ cup (1 stick) of unsalted butter and season with salt and pepper.
Champ: Cook 2 pounds of potatoes, drain, and mash. In a small saucepan over medium heat, combine ½ cup of half-and-half and 6 tablespoons of unsalted butter. Heat until the butter is melted. Stir in ⅓ cup of minced fresh chives and cook for 2 to 3 minutes, or until the chives are soft. Stir the mixture into the potatoes, and season with salt and pepper.
COUNTY WICKLOW COUNTRYSIDE
