Irishpotatoes Recipes

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:

• 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:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

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:

• Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
• When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
• Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
• In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.
• If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
• Drain and mash.
• Meanwhile, trim and slice the spring onions, including all the dark green bits.
• Place in a pan with the milk and simmer until tender.
• Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
• Season with salt and pepper.
• Melt the remaining butter.
• Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
• Top with the onions.
• Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.