Irish Potatoes are a hearty side dish made with creamy mashed potatoes, garlic and cabbage. Serve for St. Patrick’s Day or anytime of year!
This isn’t your ordinary mashed potato recipe. In fact, I think this dish might be my very favourite mashed potatoes ever….I’m not even joking.
I’m not a huge mashed potato fan. I’ll eat them, but rarely do I ever crave them on my plate.
These Irish Potatoes, however, I was thinking about them long after I served them for dinner. They are a winner.
Another name for this recipe is Colcannon. It’s basically potatoes mixed with cabbage. It’s creamy, smooth and packed full of delicious flavor. You won’t even realize you are eating cabbage if you aren’t a fan.
When I served this recipe to my family, I had a cabbage hater tell me they were the best potatoes he’d ever tried. He ended up eating all the leftovers!
Ingredients for Irish Potatoes
This recipe for Irish Potatoes uses 3 lbs of potatoes that have been peeled and halved. I used regular white potatoes.
It also includes coarsely chopped cabbage. I despise chopping cabbage because it’s always a workout on the arms, but the final result is soooo worth it.
Flavorings include garlic cloves, chicken bouillon cubes, salt and pepper.
To get that mouthwatering creamy texture, use cream cheese, milk, butter and sour cream. Yum yum!
How to Make Irish Potatoes
In this recipe, you will cook some of the ingredients on the stove top and then move them over to the oven to finish off baking.
Start by adding the potatoes, cabbage, garlic and chicken bouillon cubes to a large pot of water on the stove. Boil until the potatoes are cooked (20 to 25 minutes).
Drain the pot and then add cream cheese, milk, butter, sour cream, salt and pepper. Mash mash mash!
Spread the mixture in a greased 3 quart casserole dish and cover.
Bake for 45 minutes at 350F. I garnished with sliced green onions to give a pop of color.
Helpful Kitchen Tools
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Have you tried Irish Potatoes before?
- 3 lb potatoes, peeled and halved
- 2 1/2 cups cabbage, coarsely chopped
- 6 garlic cloves, whole
- 2 chicken bouillon cubes
- 1/2 cup cream cheese
- 1/4 cup milk
- 3 tbsp butter
- 1/4 cup sour cream
- salt and pepper, to taste
- green onions, for garnish, optional
- Preheat oven to 350F.
- Add potatoes, cabbage, garlic and chicken bouillon cubes to a large pot of water on the stove. Boil until potatoes are cooked, about 20 to 25 minutes.
- Drain pot. Add to pot the cream cheese, milk, butter, sour cream and salt and pepper. Mash. Place mixture in a greased 3 quart casserole dish. Cover.
- Bake for 45 minutes. Garnish with green onions if desired.
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Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 352mgCarbohydrates: 55gFiber: 6gSugar: 6gProtein: 9g