Creamy Irish Potatoes Recipes

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.

Steps:

• Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender.
• Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
• Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

Steps:

• NOTE: Be sure to use regular cream cheese, not whipped or reduced fat type.
• In a large bowl, cream together the butter and cream cheese.
• Add vanilla and confectioners' sugar.
• Beat until mixture forms a ball.
• Stir in coconut with a spoon.
• Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.
• Place cinnamon in a shallow dish and roll the balls in it.
• Place the balls on a cookie sheet and chill for about 1 hour or until firm.
• If you prefer "dirtier potatoes" roll the candy a second time after they have chilled.
• Alternatively dip in melted chocolate for Easter eggs.

Steps:

• Sprinkle the sugar on the coconut. Add the cream and mix gently.
• Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated.

Steps:

• Cook potatoes and cabbage in separate pans of boiling water until tender, cooking cabbage 10 to 12 min. and potatoes 15 to 17 min.; drain. (Do not combine.)
• Heat oven to 350ºF. Place potatoes in large bowl. Mash with cream cheese until blended. Add cabbage and half the onions; mix well. Spoon into 1-1/2 qt. casserole sprayed with cooking spray.
• Bake 35 to 40 min. or until heated through. Top with bacon and remaining onions.

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.

Steps:

• Heat butter in saucepan. Add onions and celery and cook until tender.
• Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes until potatoes are tender.
• Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and milk. Return to saucepan. Heat through.

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Mash potatoes with a potato masher or an electric mixer on Low in a bowl until smooth.
• Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes.
• Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.