Creamy Irish Potatoes Recipes

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IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)



Irish Colcannon (Creamy Potatoes and Cabbage) image

This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.

Provided by luvinlif2k

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb cabbage or 1 lb kale
1 lb potato, peeled and diced (about 4 potatoes)
2 small onions or 6 green onions with tops, chopped
1/2 cup cream or 1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon mace

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.

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY IRISH POTATOES



Creamy Irish Potatoes image

Inspired by traditional Irish colcannon, this creamy, cheesy potato-and-cabbage casserole is perfect for St. Pat's Day-and every other day of the year!

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 5

2 lb. baking potato es (about 6), peeled, quartered
1 lb. cabbage, shredded
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
2 green onions, chopped, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled

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.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 3 g, Protein 4 g

THE IRISH POTATOES



The Irish Potatoes image

My sister gave me this recipe years ago and it has become a staple of our holiday or 'company is coming' type of dinner. It's easy to assemble and can be prepared ahead of time. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Everyone always loves 'The Irish Potatoes.' Yes, I know 'The Irish Potatoes' are fattening, but without the butter, whipping cream, and half and half it is just not as good. Substituting margarine or frozen hash browns would be a travesty.

Provided by LillyfromPhilly

Categories     Side Dish     Potato Side Dish Recipes

Time 2h

Yield 8

Number Of Ingredients 9

8 large russet potatoes
1 tablespoon butter
½ small onion, minced
salt and ground black pepper to taste
½ cup butter, melted
½ cup heavy whipping cream
½ cup half-and-half
¼ teaspoon paprika
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 67.8 g, Cholesterol 50.1 mg, Fat 17.8 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 118.3 mg, Sugar 3.1 g

CREAMY IRISH POTATO SOUP



Creamy Irish Potato Soup image

This is a recipe from Campbell's Kitchen. Potatoes, celery and green onions simmer to tenderness in chicken broth, and are blended together with milk to create a rich and creamy soup.

Provided by Cookin in Texas

Categories     Chowders

Time 45m

Yield 5 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
4 green onions, sliced
1 stalk celery, sliced
1 3/4 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
1/8 teaspoon ground black pepper
3 medium potatoes, peeled and sliced 1/4-inch thick (about 1 lb.)
1 1/2 cups milk

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 minute or 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 remaining milk. Return to saucepan. Heat through.

Nutrition Facts : Calories 218.3, Fat 8.3, SaturatedFat 4.9, Cholesterol 23.3, Sodium 634.5, Carbohydrate 27.6, Fiber 3.3, Sugar 1.7, Protein 9.2

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