Dublin Mashed Potatoes Recipe

Peel and Chop Potatoes

Start by peeling the russet potatoes with a vegetable peeler. Once peeled, chop them into evenly sized cubes (about 1-inch each) to ensure even cooking.

Boil Potatoes

Place the chopped potatoes into a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Drain and Return to Pot

Once the potatoes are cooked, drain them in a colander. Return the drained potatoes to the pot over low heat for 1-2 minutes to evaporate any excess moisture.

Mash the Potatoes

Using a potato masher or a fork, mash the potatoes until they reach your desired consistency. For a creamier texture, you can use a potato ricer.

Add Butter and Milk

Add the 4 tablespoons of butter and 1 cup of milk to the mashed potatoes. Stir well until the butter is melted and fully incorporated, and the mixture is smooth.

Season

Season the mashed potatoes with 1 teaspoon of black pepper and adjust salt to taste. Mix well to combine all ingredients.

Garnish and Serve

Spoon the Dublin mashed potatoes into a serving dish. Top with a dollop of sour cream, a sprinkle of chopped green onions, and a generous amount of shredded cheddar cheese. Serve warm.