It’s March which means it’s almost St. Patrick’s Day! Sure, the Americanized version of the holiday is nothing even close to the actual Irish celebration, but it is a good excuse for some amazing potato food! And along came the Irish Potato Casserole. Justin’s family is Irish, and we decided one year we needed to make something to celebrate, besides having Guinness and Baileys! I really don’t know just how Irish this potato casserole really is, but we enjoy it. Potatoes are one of my favorite foods. In high school, I would come home and my snack-of-choice was usually a bag of instant mashed potatoes!
I started searching for some Irish recipes and came across a few that I combined into this delicious dish. It can serve as a main course or a side dish. We often make it as a main dish when it is just us, but I have made it as a side when we have other people over. This makes an entire 9×13 casserole dish full of potatoes, so it’s a lot to eat. Luckily, it does reheat pretty well, so we will eat the leftovers the next day.
- 8-10 red potatoes peeled and cubed
- 8 oz cream cheese
- 8 oz sour cream
- 1/2 cup butter
- 1/2 tsp salt
- 1/4 cup fresh chives chopped
- 1 pinch Paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup cheddar cheese shredded
Place potatoes in a large pot of water and bring to a boil
Reduce heat to medium-low and cover, simmering until tender, about 20 minutes
Drain the potatoes
Preheat oven to 350 degrees
Combine all ingredients together in a large bowl
Add hot potatoes and mash until creamy
Spoon potato mixture into a 2 quart casserole dish
Bake for about 30 minutes, until bubbling
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