Irish Recipe

Prepare potatoes

Cut peeled potatoes into evenly sized 1.5–2 inch chunks so they cook uniformly.

Boil

Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tsp of the salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on size.

Drain thoroughly

Drain potatoes in a colander and let them sit for 1–2 minutes to let excess steam escape. Return potatoes to the warm pot off the heat for 30–60 seconds to dry out further.

Warm milk and butter

While potatoes are steaming, combine the whole milk and 100 g unsalted butter in a small saucepan over low heat until the butter melts and the mixture is warm but not boiling (about 3–4 minutes). If using cream, include it here and reduce milk to 200 ml. Keep warm on the lowest heat.

Mash potatoes

Using a potato ricer or masher, press the drained potatoes back into the pot or a warmed mixing bowl. If you prefer a very smooth texture, use a ricer; for a slightly rustic texture, use a masher.

Add dairy and season

Pour the warm milk-and-butter mixture gradually into the mashed potatoes, stirring gently with a wooden spoon or spatula until absorbed and you reach a smooth, creamy consistency. Season with the remaining 0.5 tsp salt and 1/2 tsp black pepper; taste and adjust seasoning.

Plate

Spoon the mashed potatoes into a warmed serving bowl and create a shallow well in the center with the back of the spoon.

Garnish

Dot the center with the 25 g softened butter and sprinkle the chopped chives over the top. If using grated cheddar, scatter it over the hot potatoes so it melts slightly. Finish with a light sprinkle of coarse sea salt.

Optional add-ins

If using sliced spring onions, scatter them on top for bite and color. Serve immediately while hot alongside stews, roasts, or traditional Irish dishes.