Irish Mashed Potatoes

Photo by Michael Piazza / Styled by Catrine Kelty

According to the Irish Food Board, the average Irish person eats at least half of a potato per day in some form, approximately 5% of their diet, but throughout history the humble potato was once 60% of caloric intake. This recipe can be made the day before, slowly and carefully to get them extra smooth and creamy, and be one less thing to worry about on the day.

Serves 4–6

6 large Russet potatoes, peeled and chopped
1 stick unsalted Irish butter
½ cup milk
¼ cup whipping cream
salt and pepper to taste

Cook the potatoes in boiling salted water for approximately 20 minutes. Dry the potatoes by draining, then reheating in a clean pan on the stove with no liquid to get rid of all the moisture. Pass the potatoes through a fine ricer.

While the potato mixture is hot, mix through the butter to melt, then add the cream. Add to Donegal Braised Lamb Stew, or serve as a side dish on Thanksgiving.

This recipe appeared in the Fall 2025 issue as part of a larger story, An Irish Sunday Supper.