Creamy Irish Potatoes Recipes

Steps:

• Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender.
• Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
• Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Mash potatoes with a potato masher or an electric mixer on Low in a bowl until smooth.
• Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes.
• Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.

Steps:

• Cook potatoes and cabbage in separate pans of boiling water until tender, cooking cabbage 10 to 12 min. and potatoes 15 to 17 min.; drain. (Do not combine.)
• Heat oven to 350ºF. Place potatoes in large bowl. Mash with cream cheese until blended. Add cabbage and half the onions; mix well. Spoon into 1-1/2 qt. casserole sprayed with cooking spray.
• Bake 35 to 40 min. or until heated through. Top with bacon and remaining onions.