Irish Potato Casserole is a favorite recipe shared with me by my sister-in-law, Betty, many years ago. I have served it often as a side with Prime Rib or with Baked Ham with many compliments. This is a wonderful potato dish that you can prepare the day before and have ready for the oven before your guests arrive. Over the years, I’ve substituted low-fat cream cheese and sour cream with equally good results. It’s a winner, winner chicken dinner kind of recipe!
I’ve shared a photo of the casserole before baking. Every time I make this, I am in such a hurry to serve the meal, that I forget to take a picture after. The after picture would be very similar but with a browned top….never said I was a professional blogger!
This Christmas we will again, have the Irish Potato Casserole with Prime Rib and other family favorites!
IRISH POTATO CASSEROLE
8 to 10 medium potatoes, peeled
8 ounces cream cheese
8 ounces sour cream
1/2 cup melted butter
1/4 cup chopped chives
1 clove garlic, minced
1 teaspoon salt paprika
- Cook potatoes in boiling water until tender. Drain and mash.
- Beat cream cheese until smooth. Add potatoes and all other ingredients (except paprika) and beat until well combined.
- Spoon into lightly buttered casserole and sprinkle with paprika.
- Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Uncover and bake at 350 degrees for 35-45 minutes or until thoroughly heated.
Let me just say that I will eat almost any ethnic food any time, any where. While I’m not truly Irish, my family would say that we are part ‘Scotch-Irish‘. Like every good American, we celebrate St. Patrick’s Day eating the traditional corned beef, cabbage and Irish Soda Bread.
Irish Soda Bread is tasty and simple. The key is to make sure the bread is cooked through by testing with the ‘hollow sound’. It’s delectable served warm with butter, but I love a piece drizzled in honey.
This St. Patrick’s Day:
May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
IRISH SODA BREAD
4 cups sifted all-purpose flour
1 tablespoon baking soda
1 tablespoon sugar
2 1/2 teaspoons salt
1/4 teaspoon cream of tartar
1 1/2 cups buttermilk
1 tablespoon butter, melted
- Preheat oven to 375 degrees. Grease a large cookie sheet.
- In large bowl, combine flour with soda, sugar, salt and cream of tartar, mix well.
- Add buttermilk; with fork, stir just until dry ingredients are moistened. Turn out dough only lightly floured board. Knead lightly until smooth, about 1 minute.
- Shape dough into a ball; place on cookie sheet. With hands, flatten into a 7″ circle. With sharp knife, cutting 1/4 inch deep, mark into quarters.
- Bake 30 to 40 minutes or until top is golden-brown and loaf sounds hollow when rapped with knuckle.
- Remove loaf to wire rack. Brush top with butter; cool completely.
Yield: 1 loaf