This Irish Potato Casserole Is the Ultimate Comfort Food
Ingredients
- 6 tablespoons salted cultured butter
- 2 1/2 pounds Yukon Gold potatoes
- 1 tablespoon salt
- 1 large clove garlic
- 3 green onions green onions
- 1 cup whole milk
- 1 teaspoon nutmeg
- 1 pinch cayenne pepper
- ground black pepper ground black pepper ground black pepper
- 14 1/2 cupounces Irish cheddar cheese
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Instructions
- Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.
- Combine the potatoes, salt, and garlic clove in a large pot. Add enough cold water to cover the potatoes by a few inches.,Bring to a boil over high heat. Reduce heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes. Drain in a colander set in the sink and leave the potatoes in the colander to steam-dry for 10 minutes.
- While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat. Add the green onions and cook until fragrant, 1 minute. Remove from the heat and set aside.
- Pass the potatoes and garlic clove through a potato ricer or food mill into the pot with the butter and green onions; discard the potato skins. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes in the pot with a potato masher until smooth. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
- Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose but it will set up as it bakes. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.,Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top.
- Bake until the potatoes puff slightly and the cheese is melted and browned in places, about 30 minutes. If you oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.,Leftovers can be kept, covered, in the refrigerator for up to 5 days. Microwave until piping hot to reheat.,Love the recipe? Leave us stars and a review below!
Source
Original recipe: View Original