Forget boring spuds! Whether you’re craving cozy comfort food or a quick weeknight dinner, Irish potatoes are your secret weapon. From creamy mashes to crispy roasts, these 15 delicious recipes will transform this humble ingredient into something extraordinary. Let’s dive into these comforting classics and discover your new favorite dish—your kitchen is about to get a whole lot cozier.
Traditional Irish Boxty
Let’s talk about a cozy Irish classic that’s perfect for chilly evenings—Traditional Irish Boxty. This simple potato pancake is a comforting staple you can whip up with pantry basics, offering a crispy outside and tender inside that’s pure comfort food. It’s the kind of dish that feels like a warm hug, whether you’re serving it for breakfast or as a hearty side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups raw potatoes, grated
– 1 cup mashed potatoes
– 1 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp baking powder
– 1/4 cup milk
– 1 large egg
– 2 tbsp butter
– Vegetable oil for frying
Instructions
1. Grate 2 cups of raw potatoes using a box grater, then squeeze out excess moisture with a clean kitchen towel to prevent sogginess.
2. In a large bowl, combine the grated potatoes, 1 cup mashed potatoes, 1 cup all-purpose flour, 1 tsp salt, and 1/2 tsp baking powder.
3. Whisk together 1/4 cup milk and 1 large egg in a small bowl until smooth.
4. Pour the milk mixture into the potato mixture and stir until just combined—avoid overmixing to keep the texture light.
5. Heat a large skillet over medium heat and add 1 tbsp vegetable oil and 1 tbsp butter, swirling to coat the pan evenly.
6. Scoop 1/4 cup portions of the batter onto the skillet, flattening each slightly with a spatula to form pancakes about 1/2-inch thick.
7. Cook for 4-5 minutes per side, or until golden brown and crispy—flip when bubbles form on the surface for even cooking.
8. Transfer cooked boxty to a paper towel-lined plate to drain excess oil, then repeat with remaining batter, adding more oil and butter as needed.
9. Serve immediately while hot for the best texture.
What you’ll love is the delightful contrast: a crisp, golden crust gives way to a soft, fluffy interior with a subtle potato flavor. Try topping it with a dollop of sour cream and chives or pairing it with fried eggs for a satisfying meal that’s both rustic and versatile.
Creamy Colcannon with Kale
Creamy colcannon is the ultimate comfort food upgrade—it’s like mashed potatoes got a cozy Irish makeover with kale. You’ll love how simple it comes together for a hearty side dish that feels special but totally doable on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 4 cups chopped kale, stems removed
– 1 cup whole milk
– 1/2 cup unsalted butter
– 4 green onions, thinly sliced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 20 minutes or until the potatoes are fork-tender.
3. While the potatoes cook, heat 2 tablespoons of the unsalted butter in a large skillet over medium heat.
4. Add the chopped kale to the skillet and sauté for 5 minutes, stirring occasionally, until wilted and bright green.
5. Stir the thinly sliced green onions into the skillet with the kale and cook for 1 minute more to soften slightly.
6. Drain the cooked potatoes thoroughly and return them to the warm pot.
7. Mash the potatoes with a potato masher until smooth, adding the remaining butter, whole milk, salt, and black pepper as you go.
8. Fold the sautéed kale and green onion mixture into the mashed potatoes until evenly combined.
9. Taste and adjust seasoning if needed, then serve immediately while hot.
This colcannon is wonderfully creamy with tender bits of kale that add a pop of color and earthy flavor. Try topping it with a fried egg for a complete meal, or serve it alongside roasted chicken to soak up all those delicious juices.
Irish Potato Farls
Zesty and comforting, Irish potato farls are a simple, satisfying treat you can whip up with leftover mashed potatoes. They’re like a cross between a pancake and a biscuit—crispy on the outside, fluffy inside. Perfect for a hearty breakfast or a cozy snack any time of day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups mashed potatoes
– 1 cup all-purpose flour
– 1 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 2 tablespoons vegetable oil
Instructions
1. In a large mixing bowl, combine 2 cups mashed potatoes, 1 cup all-purpose flour, and 1 teaspoon salt.
2. Mix with your hands until a soft dough forms, adding a splash of water if it feels too dry—this helps bind it without overworking.
3. Turn the dough onto a lightly floured surface and knead gently for about 30 seconds, just until smooth.
4. Roll the dough into a circle about 1/2-inch thick, using a rolling pin for even thickness.
5. Cut the circle into 8 equal wedges with a sharp knife or pizza cutter.
6. Heat a large skillet or griddle over medium heat and add 2 tablespoons vegetable oil.
7. Once the oil shimmers, carefully place the wedges in the skillet, leaving space between them.
8. Cook for 4-5 minutes per side, flipping once, until golden brown and crisp—press lightly with a spatula to check for firmness.
9. Brush the cooked farls with 2 tablespoons melted unsalted butter while still hot for extra flavor.
10. Transfer to a plate and let cool slightly before serving.
Rich and buttery, these farls have a delightful crispy crust that gives way to a tender, potato-filled center. Serve them warm with a dollop of sour cream or alongside fried eggs for a complete meal—they’re also fantastic toasted the next day for a quick bite.
Classic Shepherd’s Pie with Mashed Potatoes
Gathering around the table for a cozy meal is one of winter’s simple joys, and this classic shepherd’s pie delivers that comfort perfectly. You’ll love how the savory meat filling and creamy mashed potatoes come together—it’s hearty, satisfying, and just right for a chilly evening. Let’s get cooking and make this family favorite your own.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs ground beef
– 1 large onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and cubed
– 1/2 cup milk
– 4 tbsp unsalted butter
– 1/2 cup shredded cheddar cheese
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
4. While the potatoes cook, heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add the diced onion and carrots to the skillet and sauté for 5-7 minutes until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Add the 2 lbs ground beef to the skillet, breaking it up with a spoon, and cook for 8-10 minutes until browned and no pink remains.
8. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
9. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, then add 1 cup frozen peas.
10. Simmer the mixture for 5 minutes until slightly thickened, then season with salt and pepper.
11. Drain the cooked potatoes and return them to the pot.
12. Add 4 tbsp unsalted butter and 1/2 cup milk to the potatoes, then mash until smooth and creamy.
13. Spread the beef mixture evenly in a 9×13-inch baking dish.
14. Top with the mashed potatoes, spreading them in an even layer.
15. Sprinkle 1/2 cup shredded cheddar cheese over the mashed potatoes.
16. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the filling is bubbling.
17. Let the shepherd’s pie rest for 5 minutes before serving.
Buttery mashed potatoes crown this dish with a golden crust, while the rich beef filling stays juicy beneath. For a fun twist, try serving individual portions in ramekins or top with extra cheese right out of the oven—it’s a crowd-pleaser that warms you from the inside out.
Bacon and Cabbage with Roasted Potatoes
You know those cozy nights when you just want something hearty and satisfying without a ton of fuss? This bacon and cabbage dish with crispy roasted potatoes is exactly that—a simple, comforting meal that feels like a hug in a bowl. It’s perfect for a busy weeknight or a lazy weekend dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs russet potatoes, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 6 slices thick-cut bacon, chopped
– 1 medium head green cabbage, cored and sliced into 1-inch strips
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup low-sodium chicken broth
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 425°F.
2. Toss the potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Roast the potatoes for 30 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
4. While the potatoes roast, cook the chopped bacon in a large skillet over medium heat for 8-10 minutes, stirring occasionally, until it is crispy and the fat has rendered.
5. Transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tbsp of bacon fat in the skillet.
6. Add the remaining 1 tbsp olive oil to the skillet with the bacon fat and heat it over medium-high heat.
7. Sauté the sliced onion in the skillet for 5 minutes, until it becomes soft and translucent.
8. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
9. Stir in the sliced cabbage, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper, cooking for 5 minutes until it starts to wilt.
10. Pour in the chicken broth and apple cider vinegar, then reduce the heat to medium-low.
11. Cover the skillet and simmer the cabbage mixture for 15 minutes, stirring once halfway, until the cabbage is tender.
12. Stir the crispy bacon back into the cabbage mixture just before serving.
13. Serve the bacon and cabbage hot alongside the roasted potatoes.
With its tender, slightly sweet cabbage mingling with smoky bacon and a tangy broth, this dish is a flavor powerhouse. The potatoes add a perfect crispy contrast, making it a complete, satisfying meal that’s great on its own or with a crusty piece of bread for soaking up the juices.
Irish Potato Bread
Now, if you’re craving something hearty and comforting that’s surprisingly simple to make, you’ve got to try Irish potato bread. It’s a rustic, satisfying bread that transforms leftover mashed potatoes into a deliciously tender loaf with a crispy crust—perfect for cozy evenings or a weekend baking project.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups mashed potatoes, cooled
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1/2 cup milk
– 1 large egg, beaten
– 1 tablespoon vegetable oil
Instructions
1. Preheat your oven to 375°F and lightly grease a baking sheet with the vegetable oil.
2. In a large mixing bowl, combine the mashed potatoes, all-purpose flour, and salt until a crumbly dough forms.
3. Add the melted unsalted butter, milk, and beaten egg to the bowl, stirring until the ingredients are fully incorporated into a soft, sticky dough.
4. Tip: If the dough feels too wet, sprinkle in a little extra flour, but avoid overmixing to keep the bread tender.
5. Turn the dough out onto a lightly floured surface and gently knead it for about 2 minutes until it becomes smooth and cohesive.
6. Shape the dough into a round loaf, approximately 8 inches in diameter, and place it on the prepared baking sheet.
7. Use a sharp knife to score the top of the loaf with a shallow X pattern, about 1/4 inch deep.
8. Tip: Scoring helps the bread expand evenly in the oven, preventing cracks and giving it a rustic look.
9. Bake the loaf in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Tip: For an extra-crispy crust, brush the loaf with a bit more melted butter during the last 10 minutes of baking.
11. Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
This bread has a wonderfully soft, moist crumb from the potatoes, with a subtle savory flavor that pairs beautifully with soups or stews. Try toasting slices and topping them with butter and jam for a sweet-and-savory twist that’s utterly irresistible.
Irish Champ with Spring Onions
Diving into comfort food doesn’t get much simpler or more satisfying than this. Irish Champ is basically the coziest mashed potatoes you’ll ever make, all creamy and loaded with fresh spring onions for a gentle, savory bite. It’s the perfect side dish for a chilly evening when you want something hearty without a lot of fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs russet potatoes, peeled and quartered
– 1 cup whole milk
– 4 tbsp unsalted butter, divided
– 1 tsp salt
– 1/2 tsp black pepper
– 1 bunch spring onions (about 6), thinly sliced
Instructions
1. Place the peeled and quartered potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender.
3. While the potatoes cook, heat 2 tablespoons of the butter in a small saucepan over medium heat.
4. Add the thinly sliced spring onions to the saucepan and cook them for 3-4 minutes, stirring occasionally, until they are softened but still bright green.
5. Pour the whole milk into the saucepan with the spring onions and heat the mixture until it is warm, about 2-3 minutes, then remove it from the heat.
6. Drain the cooked potatoes thoroughly in a colander and return them to the hot pot.
7. Mash the potatoes with a potato masher or ricer until no large lumps remain.
8. Gradually pour the warm milk and spring onion mixture into the mashed potatoes, stirring constantly with a wooden spoon until fully incorporated.
9. Stir in the remaining 2 tablespoons of butter, the salt, and the black pepper until the butter is melted and the seasoning is even.
10. Serve the champ immediately while hot.
Heavenly creamy with little bursts of onion flavor, this champ is pure comfort. The texture is luxuriously smooth yet holds its shape beautifully on a plate. For a fun twist, try serving it topped with a crispy fried egg or alongside some roasted sausages for a complete, satisfying meal.
Crispy Irish Potato Pancakes
Remember those cozy weekend mornings when you just want something warm and satisfying? These crispy Irish potato pancakes are your answer—they’re golden, crunchy on the outside, and fluffy inside, perfect for a lazy brunch or a quick dinner side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups russet potatoes, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup milk
– 1 large egg
– 1 tbsp unsalted butter, melted
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup vegetable oil
Instructions
1. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
2. In a large bowl, combine the potatoes, flour, milk, egg, melted butter, salt, and pepper, mixing until just combined—avoid overmixing to keep the pancakes tender.
3. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
4. Scoop 1/4 cup of the batter for each pancake and drop it into the hot oil, flattening slightly with a spatula.
5. Cook the pancakes for 3–4 minutes per side, or until they turn golden brown and crispy around the edges.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
7. Repeat with the remaining batter, adding more oil if needed to prevent sticking.
8. Serve the pancakes immediately while hot for the best texture.
Zesty and comforting, these pancakes have a delightful crunch that gives way to a soft, savory interior. Try topping them with a dollop of sour cream or applesauce for a sweet-and-tangy twist, or pair them with fried eggs for a hearty meal that’s sure to become a favorite.
Dublin Coddle with Potatoes and Sausage
On a chilly evening, nothing beats a hearty, comforting meal that practically cooks itself. This Dublin Coddle is exactly that—a simple, savory stew of potatoes and sausage that simmers away while you relax. You’ll love how the flavors meld together into something truly cozy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb pork sausages
– 1 large onion, sliced
– 4 cloves garlic, minced
– 2 lbs russet potatoes, peeled and cut into 1-inch chunks
– 4 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add 1 lb pork sausages and brown them on all sides for 5-7 minutes, turning occasionally for even color.
3. Remove the sausages from the pot and set them aside on a plate.
4. Add 1 large sliced onion to the pot and cook for 5 minutes until softened, stirring occasionally.
5. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
6. Tip: Deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon to add depth of flavor.
7. Add 2 lbs russet potato chunks, 4 cups chicken broth, 1 tsp dried thyme, and 1/2 tsp black pepper to the pot.
8. Return the browned sausages to the pot, nestling them among the potatoes.
9. Bring the mixture to a boil over high heat, then reduce the heat to low.
10. Cover the pot with a lid and simmer gently for 1 hour and 15 minutes, checking occasionally to ensure it’s not boiling too vigorously.
11. Tip: For richer flavor, let the coddle rest off the heat for 10 minutes before serving to allow the ingredients to absorb the broth.
12. Stir in 1/4 cup chopped fresh parsley just before serving.
13. Tip: Serve in shallow bowls with crusty bread on the side for soaking up the delicious broth.
Very tender potatoes and juicy sausages soak up the savory broth, creating a melt-in-your-mouth texture. The thyme and garlic add a subtle herbal note that balances the richness perfectly. Try topping it with a dollop of grainy mustard for an extra zesty kick.
Herb-Roasted Baby Potatoes
Here’s a simple side dish that’s perfect for any occasion. Herb-roasted baby potatoes are crispy on the outside, tender inside, and packed with savory flavor. You’ll love how easy they are to make.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs baby potatoes, halved
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1.5 lbs halved baby potatoes, 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Toss everything together until the potatoes are evenly coated with oil and herbs.
4. Spread the potatoes in a single layer on the prepared baking sheet, cut-side down for maximum crispiness.
5. Roast in the preheated oven for 20 minutes.
6. Remove the baking sheet from the oven and flip each potato half with tongs.
7. Return the potatoes to the oven and roast for another 15 minutes, or until golden brown and fork-tender.
8. Transfer the roasted potatoes to a serving dish immediately.
Buttery and aromatic, these potatoes have a perfect crunch from the high-heat roasting. Serve them alongside grilled chicken or fold them into a breakfast hash for a delicious twist.
Irish Potato and Turnip Mash
Remember those cozy, comforting dishes that just feel like a warm hug? This Irish Potato and Turnip Mash is exactly that—a creamy, dreamy side that’s perfect for chilly nights. You’ll love how the turnip adds a subtle sweetness to the classic mashed potatoes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 2 lbs russet potatoes, peeled and cubed
- 1 lb turnips, peeled and cubed
- 4 tbsp unsalted butter
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the cubed potatoes and turnips in a large pot and cover them with cold water by 1 inch.
- Bring the water to a boil over high heat, then reduce the heat to maintain a simmer.
- Simmer the vegetables for 20-25 minutes, or until they are fork-tender when pierced.
- Drain the potatoes and turnips thoroughly in a colander, then return them to the warm pot.
- Add the butter, milk, salt, and pepper to the pot with the drained vegetables.
- Mash the mixture with a potato masher until smooth and creamy, about 2-3 minutes. Tip: For extra fluffiness, avoid over-mashing once smooth.
- Heat the mash over low heat for 2 minutes, stirring constantly, to warm through if needed. Tip: If the mash seems dry, stir in an additional tablespoon of milk until desired consistency is reached.
- Taste and adjust seasoning with more salt if necessary, then serve immediately. Tip: For a richer flavor, use warmed milk and butter straight from the fridge to prevent cooling the mash.
Here’s the best part: this mash has a wonderfully creamy texture with a hint of earthy sweetness from the turnips. It’s fantastic served alongside a roast or stirred into a bowl of stew for extra comfort. Try topping it with a pat of butter and a sprinkle of fresh chives for a simple, elegant finish.
Irish Potato and Cheese Gratin
Brace yourself for the ultimate comfort food that’s perfect for chilly evenings or holiday gatherings. This Irish Potato and Cheese Gratin layers tender potatoes with a rich, creamy sauce and plenty of cheese for a dish that’s both hearty and indulgent. You’ll love how simple it is to throw together, yet it feels totally special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 pounds Yukon Gold potatoes
– 1 cup heavy cream
– 1 cup whole milk
– 2 cups shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the 1 tablespoon of unsalted butter.
2. Peel the 2 pounds of Yukon Gold potatoes and slice them thinly, about 1/8-inch thick, using a mandoline for even slices to ensure uniform cooking.
3. In a medium saucepan over medium heat, combine the 1 cup of heavy cream, 1 cup of whole milk, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, and heat until just simmering, about 5 minutes, stirring occasionally to prevent scorching.
4. Arrange half of the potato slices in a single layer in the prepared baking dish, overlapping slightly.
5. Sprinkle 1 cup of the shredded sharp cheddar cheese evenly over the potato layer.
6. Pour half of the warm cream mixture over the potatoes and cheese.
7. Repeat with the remaining potato slices, the other 1 cup of shredded sharp cheddar cheese, and the remaining cream mixture.
8. Top evenly with the 1/2 cup of grated Parmesan cheese, pressing down gently to help the layers settle.
9. Cover the dish tightly with aluminum foil and bake at 375°F for 40 minutes to allow the potatoes to soften and absorb the liquid.
10. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbly, and a knife inserted into the center goes through the potatoes easily.
11. Let the gratin rest for 10 minutes before serving to set the creamy sauce and make slicing cleaner.
What emerges is a beautifully golden, bubbling dish with layers of tender potatoes enveloped in a velvety, cheesy sauce. The sharp cheddar adds a tangy depth, while the Parmesan gives it a crispy, savory crust. Serve it alongside a simple green salad or roasted meats for a cozy, satisfying meal that’s sure to become a new favorite.
Baked Potatoes with Irish Cheddar
Picture this: a cozy winter evening, the oven warming your kitchen, and the irresistible aroma of baked potatoes filling the air. You’re about to make the ultimate comfort food—crispy-skinned potatoes stuffed with melty, tangy Irish cheddar that’s pure bliss in every bite.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded Irish cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the 4 russet potatoes thoroughly under cold running water to remove any dirt.
- Pat the potatoes completely dry with paper towels—this helps the skin crisp up.
- Prick each potato all over with a fork, about 8-10 times, to allow steam to escape during baking.
- Rub the 1 tablespoon olive oil evenly over the surface of each potato.
- Sprinkle the 1 teaspoon kosher salt and 1/2 teaspoon black pepper over the oiled potatoes.
- Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
- Bake for 60 minutes, or until the skins are crispy and a fork easily pierces the center.
- Remove the potatoes from the oven and let them cool just enough to handle, about 5 minutes.
- Slice each potato open lengthwise while still hot.
- Fluff the insides gently with a fork to create a textured base.
- Immediately add 1/2 tablespoon of the 2 tablespoons unsalted butter to the center of each potato so it melts into the flesh.
- Sprinkle 1/4 cup of the 1 cup shredded Irish cheddar cheese into each potato.
- Return the potatoes to the oven for 3-4 minutes, just until the cheese is fully melted and bubbly.
- Top each potato with 1 tablespoon of the 1/4 cup sour cream.
- Garnish with the 2 tablespoons chopped fresh chives for a fresh, oniony finish.
Keep these potatoes simple for a classic side, or load them up with crispy bacon bits for a hearty main. The contrast between the fluffy, buttery interior and the sharp, creamy cheddar is absolutely divine. They’re perfect for a casual dinner or a festive holiday spread where everyone can customize their own.
Potato and Parsnip Puree
Just when you think mashed potatoes can’t get any better, this creamy puree comes along. It’s the ultimate cozy side dish, perfect for holiday dinners or a simple weeknight meal. You’ll love how the parsnips add a subtle sweetness that balances the potatoes perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cubed
– 1 pound parsnips, peeled and chopped
– 4 tablespoons unsalted butter
– 1 cup heavy cream
– 1 teaspoon salt
– ½ teaspoon black pepper
Instructions
1. Place the peeled and cubed potatoes and chopped parsnips in a large pot.
2. Cover the vegetables with cold water by about 1 inch.
3. Add ½ teaspoon of the salt to the water.
4. Bring the pot to a boil over high heat.
5. Reduce the heat to medium and simmer the vegetables for 20-25 minutes, or until they are fork-tender.
6. Drain the vegetables thoroughly in a colander.
7. Return the drained vegetables to the warm, dry pot.
8. Mash the vegetables with a potato masher until no large lumps remain.
9. In a small saucepan, combine the heavy cream and butter.
10. Heat the cream and butter over medium heat for 3-4 minutes, just until the butter melts and the mixture is warm.
11. Gradually pour the warm cream mixture into the mashed vegetables while stirring.
12. Stir until the puree is smooth and creamy.
13. Season the puree with the remaining ½ teaspoon of salt and the black pepper.
14. Stir the puree for one final minute to ensure everything is fully combined and warm.
15. Transfer the puree to a serving bowl.
This puree is incredibly silky and rich, with a lovely earthy sweetness from the parsnips. Try serving it under a hearty stew or roasted meats to soak up all the delicious juices. It also makes a fantastic base for leftover makeovers, like potato and parsnip croquettes.
Smoky Irish Potato Stew
Brrr, is it just me, or is it the perfect day for a cozy, hearty stew? You know the kind—the one that fills your kitchen with the most incredible smoky aroma and warms you right up from the inside out. Let’s make that happen with this simple, comforting potato stew.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup frozen peas
– 1/4 cup heavy cream
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat for 1 minute.
2. Add 1 large diced yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
3. Add 3 cloves minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
4. Stir in 1 lb cubed Yukon Gold potatoes, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until the potatoes are evenly coated. Tip: Coating the potatoes in the spices before adding liquid helps the flavor penetrate better.
5. Pour in 4 cups vegetable broth and 1 can undrained diced tomatoes. Stir to combine.
6. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
7. After 25 minutes, uncover the pot and check if the potatoes are tender by piercing one with a fork; it should slide in easily.
8. Stir in 1 cup frozen peas and 1/4 cup heavy cream. Tip: Add the peas frozen—they’ll cook quickly and retain their bright green color.
9. Let the stew simmer uncovered over low heat for an additional 5 minutes to heat the peas through and slightly thicken. Tip: For a thicker stew, mash a few potato pieces against the side of the pot with a spoon before this step.
10. Remove the pot from the heat.
Gently creamy and packed with deep, smoky warmth, this stew is pure comfort. The potatoes become wonderfully tender, almost melting into the rich broth, while the peas add a sweet pop. Serve it in deep bowls with a chunk of crusty bread for dipping—it’s the ultimate cozy meal.
Summary
You’ve just discovered 20 delicious Irish potato recipes that promise comfort in every bite. From creamy mashes to hearty stews, there’s a dish here for every home cook. We’d love to hear which recipes become your favorites—leave a comment below! And if you enjoyed this roundup, please share it on Pinterest so others can find these cozy ideas too. Happy cooking!
