Best Irish mashed potatoes

Prep 15 min
Total 35 min
Serves 10 to 12



1.5 kg
russet or Yukon Gold potatoes, peeled and cubed (3 large russets)
large onion, peeled and cut into large chunks
garlic cloves, smashed
3/4 cup
35% cream
1/3 cup
1/2 cup
butter, plus 2 tbsp for garnish (optional)
2 tsp
3/4 cup
chopped green onions, white and green parts separated
2 cups
packed chopped kale, stems removed (optional)


  • BRING a large pot of salted water to a boil with potatoes, onion and garlic. Boil until very tender, 15 min. Drain, then return potatoes, onion and garlic to pot over medium-high and shake pot to dry, about 20 sec.
  • HEAT cream, milk, 1/2 cup butter and salt in a small saucepan over medium, until hot. Stir in kale and white parts of green onion and let stand 5 min. Mash potato mixture with a masher. Stir in cream mixture, then green onions.
  • TO serve, transfer to a dish. Make a shallow hole in centre and add remaining 2 tbsp butter.


Kitchen Tip: Using a ricer will produce fluffy mashed potatoes. Press potatoes with onion and garlic, in batches, through a ricer into same pot over medium-low. Continue with recipe.


Calories 234, Protein 4 g, Carbohydrates 23 g, Fat 15 g, Fibre 2 g, Sodium 753 mg.

How to make the best mashed potatoes

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