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Irish Potatoes

Creamy, buttery Irish potatoes made with russet potatoes simmered in salted water, then coated with butter, cream, and green onions for a simple and comforting side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Irish
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds russet potatoes about 6 medium potatoes
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream or whole milk
  • 4 green onions or scallions
  • Salt to taste
  • White pepper to taste
  • 1/2 teaspoon garlic powder optional

Equipment

  • Large pot (at least 4 quarts)
  • Colander or strainer
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Potato peeler (optional)

Method
 

  1. Scrub potatoes under cold running water, peel and cut into roughly 2-inch chunks.
  2. Place potatoes in a large pot and cover with cold water, add a generous pinch of salt.
  3. Bring water to a rolling boil over high heat (about 8 to 10 minutes).
  4. Add potato chunks to boiling water, stir gently and return to a boil.
  5. Reduce heat to medium and simmer gently until potatoes are tender, about 15 to 18 minutes.
  6. Drain potatoes thoroughly in a colander and let sit for 1 to 2 minutes to release excess moisture.
  7. Return the empty pot to low heat, add butter and cream, stirring until butter melts, about 2 to 3 minutes.
  8. Add drained potatoes back to the pot and fold gently to coat with the butter and cream mixture.
  9. Chop green onions into rings, reserving some tops for garnish; fold most into potatoes.
  10. Season to taste with salt, white pepper, and optional garlic powder, then transfer to a serving bowl.
  11. Garnish with reserved green onion tops and serve immediately while hot.

Notes

The secret to creamy Irish potatoes is using hot butter and cream and folding gently to avoid a gluey texture.