← Back to Search Results
American, Irish
Mashed Potatoes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

For speed and convenience, many cooks like to peel and quarter their potatoes and boil them in salted water when making mashed potatoes (often called just “mash” in Ireland, and known as “pandy” in Cork). But steaming them in their skins leaves them drier and thus better able to soak up the cream and butter. See the following variation for Cheddar Mash.

Yield: Serves 4 to 6 (Makes about 6 cups/1.25 kg)

Ingredients

  • 2½ lb/1.25 kg russet or other floury potatoes (5 or 6)
  • 1 cup/240 ml heavy cream
  • 6 to 8 tbsp butter, softened
  • Salt and pepper

Directions

Put the potatoes into a large pot, with the larger ones on the bottom, and add water to come halfway up the potatoes. Cover the pot and bring to a boil over high heat. When the water begins to boil, carefully drain off about half of it, reserving 2 tbsp of the water you pour off. Return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 40 minutes. Turn off the heat; cover the potatoes with a dean, damp tea towel; and let sit for 5 minutes more.

Meanwhile, put the cream, butter, and reserved cooking water into a small pot and bring to a simmer over medium-high heat.

Remove the potatoes from the pot with a slotted spoon and carefully peel them while they are still hot. Return them to the pot and mash them well while slowly pouring in the cream mixture. Season generously with salt and pepper and finish by whisking the potatoes vigorously.

Cheddar Mash: For cheddar mash, stir ½ cup/60 g of grated Irish white cheddar into the potatoes after adding the cream mixture.


© 2009 Colman Andrews
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/4 teaspoon added salt per serving.

433kcal (22%)
56mg (6%)
41mg (69%)
293mcg RAE (10%)
911mg
51mg
5g
2g
5g
38g
95mg (32%)
611mg (25%)
19g (95%)
30g (46%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
desserts-4-today Desserts 4 Today
by Abby Dodge
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?