12 Delicious Irish Potatoes Recipes for Every Occasion

St. Patrick’s Day or not, Irish potatoes are the ultimate comfort food that can transform any meal into a cozy celebration. Whether you’re craving something hearty for dinner, a side that steals the show, or a festive treat to share, we’ve got you covered with 12 mouthwatering recipes. Dive into our roundup and discover how versatile and delicious these spuds can be—your taste buds will thank you!

Traditional Irish Potato Soup

Kindly warm up to the idea of a bowl of Traditional Irish Potato Soup, a comforting blend of simplicity and heartiness that’s perfect for any day. This guide will walk you through each step, ensuring even beginners can achieve that creamy, dreamy texture with ease.

Ingredients

– 4 cups of peeled and diced potatoes (about 4 medium potatoes)
– 1 medium onion, finely chopped
– 2 tablespoons of butter
– 4 cups of chicken or vegetable broth
– A splash of heavy cream (about 1/4 cup)
– A couple of fresh chives, chopped for garnish
– Salt and pepper, just enough to season

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to bubble.
2. Add the chopped onion to the pot, stirring occasionally until it becomes translucent, about 5 minutes.
3. Tip in the diced potatoes, stirring to coat them in the butter and onion mixture.
4. Pour in the broth, ensuring the potatoes are fully submerged, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
6. Carefully blend the soup until smooth using an immersion blender, or in batches with a countertop blender.
7. Stir in the heavy cream, then season with salt and pepper to your liking.
8. Ladle the soup into bowls, garnishing each with a sprinkle of fresh chives.
Zesty and velvety, this soup boasts a rich flavor that’s both grounding and uplifting. Serve it with a side of crusty bread for dipping, or top with crispy bacon bits for an extra layer of texture and taste.

Irish Champ (Mashed Potatoes with Scallions)

Mashed potatoes get a flavorful twist with Irish Champ, a comforting dish that combines creamy spuds with the fresh bite of scallions. Perfect for beginners, this recipe walks you through each step to ensure delicious results every time.

Ingredients

– 2 lbs of potatoes, peeled and quartered
– A bunch of scallions, finely chopped (about 1 cup)
– 1/2 cup of milk
– 4 tbsp of butter
– A pinch of salt

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they’re fork-tender.
3. While the potatoes cook, heat the milk and butter in a small saucepan over low heat until the butter melts. Stir in the chopped scallions and remove from heat.
4. Drain the potatoes well and return them to the pot. Mash them until smooth.
5. Gradually add the warm milk and scallion mixture to the potatoes, stirring until everything is well combined and the mixture is creamy.
6. Season with salt to taste, if needed.
Tip: For extra creamy potatoes, warm your milk before adding it to the mash.
Tip: Don’t over-mash the potatoes, or they’ll become gluey.
Tip: If the champ seems too thick, add a splash more milk to reach your desired consistency.
You’ll love the creamy texture and the subtle onion flavor from the scallions in this Irish Champ. Serve it as a side to roasted meats or top with an extra pat of butter for a comforting dish that’s sure to please.

Colcannon (Irish Mashed Potatoes with Kale or Cabbage)

Oftentimes, the simplest dishes bring the most comfort, and Colcannon is no exception. This traditional Irish dish combines creamy mashed potatoes with hearty greens for a side that’s both nourishing and satisfying.

Ingredients

• About 2 pounds of potatoes, peeled and quartered
• A couple of cups of chopped kale or cabbage
• 1/2 cup of milk
• 4 tablespoons of butter
• A splash of water
• Salt, just enough to season

Instructions

1. Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat.
2. Add the quartered potatoes to the boiling water and cook until they’re fork-tender, about 15-20 minutes.
3. While the potatoes cook, melt 2 tablespoons of butter in a pan over medium heat and sauté the kale or cabbage until it’s wilted and bright green, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Drain the potatoes well, then return them to the pot. Add the remaining butter and milk, then mash until smooth. Tip: Warm the milk before adding to prevent the potatoes from cooling down too much.
5. Fold the sautéed greens into the mashed potatoes until evenly distributed. Tip: For extra flavor, reserve a little butter to melt on top before serving.

Ultimate comfort food, Colcannon boasts a velvety texture with pops of earthy greens. Serve it in a warm bowl with a well in the center to hold an extra pat of butter or a fried egg for a hearty twist.

Boxty (Irish Potato Pancakes)

Unlock the secrets to making traditional Boxty, a beloved Irish potato pancake that’s both hearty and versatile. Perfect for beginners, this guide will walk you through each step to achieve that ideal crispy exterior and soft, fluffy interior.

Ingredients

• 2 cups of grated raw potatoes, squeezed dry
• 1 cup of mashed potatoes
• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• A pinch of salt
• A splash of milk, about 1/4 cup
• 1 egg, beaten
• A couple of tablespoons of butter for frying

Instructions

1. In a large bowl, mix the grated and mashed potatoes together until well combined.
2. Add the flour, baking powder, and salt to the potato mixture, stirring to incorporate evenly.
3. Pour in the milk and beaten egg, mixing until the batter comes together. It should be thick but pourable; add a bit more milk if needed.
4. Heat a large skillet over medium heat and melt a tablespoon of butter, ensuring it coats the bottom.
5. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon. Cook for about 4 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining batter, adding more butter to the skillet as necessary to prevent sticking.
7. Tip: Don’t overcrowd the skillet to ensure each pancake cooks evenly.
8. Tip: Keep cooked Boxty warm in a low oven (200°F) while you finish the batch.
9. Tip: For extra crispiness, press down lightly on the pancakes as they cook.

Here’s how to enjoy your Boxty: serve them warm with a dollop of sour cream and a sprinkle of chives for a classic touch, or get creative by topping with smoked salmon and a poached egg for a luxurious breakfast twist. The contrast of textures and flavors makes Boxty a versatile dish that’s sure to impress.

Irish Potato Farls

Discover the simplicity and comfort of Irish Potato Farls, a traditional dish that turns leftover mashed potatoes into something truly special. Perfect for breakfast or as a side, these griddled breads are crispy on the outside and tender on the inside.

Ingredients

• 2 cups of leftover mashed potatoes
• A splash of milk, about 1/4 cup
• A couple of tablespoons of all-purpose flour, plus extra for dusting
• A pinch of salt
• A knob of butter, for frying

Instructions

1. In a large bowl, mix the mashed potatoes with the milk until smooth.
2. Gradually add the flour and salt, stirring until a soft dough forms. Tip: The dough should be pliable but not sticky; add a bit more flour if needed.
3. Lightly dust a clean surface with flour and turn the dough out onto it.
4. Pat the dough into a circle about 1/2 inch thick. Tip: Use your hands for a more rustic shape, or a rolling pin for uniformity.
5. Cut the circle into 4 equal wedges.
6. Heat a large skillet over medium heat and add the butter.
7. Once the butter is melted and bubbling, add the farls. Cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t rush the cooking; medium heat ensures a crispy exterior without burning.
8. Serve warm. These farls have a delightful contrast of textures and a buttery flavor that pairs wonderfully with eggs for breakfast or as a side to stews.

Roasted Irish Potatoes with Garlic and Herbs

Let’s dive into making a simple yet flavorful side dish that’s perfect for any meal. Roasted Irish Potatoes with Garlic and Herbs is a classic that never fails to impress with its crispy edges and tender inside.

Ingredients

• 2 pounds of Irish potatoes, washed and cubed
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• a couple of sprigs of fresh rosemary, finely chopped
• a splash of fresh thyme leaves
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the cubed potatoes with olive oil, making sure each piece is lightly coated.
3. Add the minced garlic, chopped rosemary, thyme leaves, salt, and black pepper to the bowl. Mix well to evenly distribute the herbs and seasonings.
4. Spread the potatoes in a single layer on a baking sheet. This ensures they roast evenly instead of steaming.
5. Roast in the preheated oven for about 45 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside.
6. Tip: For extra crispiness, let the potatoes sit in the oven for an additional 5 minutes after turning it off.
7. Tip: If you’re short on time, parboiling the potatoes for 5 minutes before roasting can speed up the cooking process.
8. Tip: Feel free to experiment with other herbs like oregano or sage for a different flavor profile.

Velvety on the inside with a golden, crispy exterior, these potatoes are a delight. Serve them alongside a dollop of sour cream or as a hearty base for a breakfast hash for a creative twist.

Irish Potato and Leek Gratin

Here’s how to make a comforting Irish Potato and Leek Gratin that’s perfect for any occasion. This dish layers thinly sliced potatoes and leeks in a creamy sauce, topped with a golden cheese crust.

Ingredients

• 4 large potatoes, thinly sliced
• 2 leeks, cleaned and sliced
• 2 cups heavy cream
• 1 cup grated cheddar cheese
• A splash of olive oil
• A couple of garlic cloves, minced
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Layer half of the thinly sliced potatoes at the bottom of the dish, followed by half of the sliced leeks and minced garlic. Season lightly with salt and pepper.
3. Repeat the layering with the remaining potatoes, leeks, and garlic, seasoning again. Tip: For even cooking, ensure the layers are evenly distributed.
4. Pour the heavy cream over the layers, ensuring it seeps down to the bottom. Tip: Gently shake the dish to help the cream settle.
5. Sprinkle the grated cheddar cheese evenly over the top. Tip: For a crispier top, you can mix the cheese with a little breadcrumbs.
6. Bake in the preheated oven for about 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
7. Let the gratin rest for 5 minutes before serving to allow the layers to set.

After baking, the gratin emerges with a creamy interior and a crispy, cheesy top. Serve it as a hearty side or a main dish with a crisp green salad for contrast.

Spicy Irish Potato Curry

For those who love a hearty dish with a kick, this Spicy Irish Potato Curry is a must-try. Follow these steps to create a flavorful meal that’s perfect for any day of the week.

Ingredients

• 2 cups of diced Irish potatoes
• 1 tbsp of vegetable oil
• A splash of water
• 1 chopped onion
• 2 minced garlic cloves
• A couple of curry powder teaspoons
• 1 tsp of ground cumin
• 1/2 tsp of chili powder
• A pinch of salt
• 1 cup of coconut milk

Instructions

1. Heat the vegetable oil in a large pan over medium heat (350°F).
2. Add the chopped onion and minced garlic to the pan, sautéing until they’re golden brown, about 5 minutes.
3. Stir in the curry powder, ground cumin, chili powder, and a pinch of salt, cooking for another minute to release the flavors.
4. Add the diced Irish potatoes to the pan, coating them well with the spice mixture.
5. Pour in a splash of water, cover the pan, and let the potatoes simmer for 10 minutes, stirring occasionally.
6. Uncover the pan, add the coconut milk, and stir everything together. Let it simmer for another 15 minutes or until the potatoes are tender.
7. Once the potatoes are cooked through and the curry has thickened, remove the pan from the heat.

You’ll love the creamy texture and the bold flavors of this Spicy Irish Potato Curry. Serve it over a bed of steamed rice or with some warm naan bread for a complete meal.

Irish Potato Bread

Whipping up a batch of Irish Potato Bread is simpler than you might think, and it’s a fantastic way to use up leftover mashed potatoes. This recipe yields a tender, slightly dense bread that’s perfect for toasting or serving alongside a hearty stew.

Ingredients

• 2 cups of leftover mashed potatoes (cooled)
• 1 cup of all-purpose flour, plus a bit extra for dusting
• A splash of milk (about 1/4 cup)
• A couple of tablespoons of melted butter
• 1 teaspoon of salt

Instructions

1. In a large mixing bowl, combine the cooled mashed potatoes with the flour and salt, mixing until a dough starts to form.
2. Add a splash of milk to the mixture, just enough to bring the dough together without making it sticky. Tip: If the dough feels too wet, sprinkle in a little more flour.
3. Turn the dough out onto a lightly floured surface and knead gently for about a minute until smooth. Tip: Over-kneading can make the bread tough, so stop as soon as it comes together.
4. Divide the dough into 4 equal parts and shape each into a round, flat cake about 1/2 inch thick.
5. Heat a couple of tablespoons of melted butter in a skillet over medium heat (about 350°F). Cook each bread cake for about 4-5 minutes on each side, until golden brown and slightly puffed. Tip: Don’t rush the cooking; a lower heat ensures the inside cooks through without burning the outside.

This Irish Potato Bread has a wonderfully soft interior with a crispy, buttery crust. Try serving it warm with a dollop of jam for a sweet twist or alongside your favorite soup for a comforting meal.

Irish Potato and Cabbage Stew

Now, let’s dive into making a comforting Irish Potato and Cabbage Stew, perfect for those chilly evenings when you crave something hearty yet simple to prepare. This dish combines the earthy flavors of potatoes and cabbage with a rich, savory broth, creating a meal that’s both nourishing and satisfying.

Ingredients

• 2 cups of diced potatoes
• 1 cup of chopped cabbage
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• A splash of olive oil
• A couple of bay leaves
• 1 tsp of dried thyme
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the diced potatoes, stirring them around to get a bit of color, roughly 3 minutes.
4. Pour in the vegetable broth, adding the bay leaves and dried thyme, then bring the mixture to a gentle boil.
5. Reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes, or until the potatoes are halfway tender.
6. Stir in the chopped cabbage, cover again, and simmer for another 10 minutes until everything is tender.
7. Season with salt and pepper, then remove the bay leaves before serving.

Enjoy this stew’s creamy texture and deep, comforting flavors, perhaps with a slice of crusty bread on the side for dipping. Alternatively, top it with a sprinkle of fresh herbs for a pop of color and freshness.

Crispy Irish Potato Skins with Cheese and Bacon

You’ll love how these Crispy Irish Potato Skins with Cheese and Bacon turn a simple potato into a mouthwatering appetizer or snack. Perfect for game day or a cozy night in, this recipe is all about that irresistible crunch and gooey cheese.

Ingredients

• 4 large russet potatoes
• A couple of tablespoons of olive oil
• A pinch of salt
• A pinch of black pepper
• 6 strips of bacon, cooked and crumbled
• 1 cup of shredded cheddar cheese
• A splash of sour cream
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry.
2. Pierce each potato a few times with a fork. Rub them with olive oil and sprinkle with salt and pepper.
3. Bake the potatoes directly on the oven rack for about 50 minutes, or until they’re tender when pierced with a fork.
4. Let the potatoes cool for 10 minutes. Cut each potato in half lengthwise and scoop out the inside, leaving about a 1/4-inch thick shell.
5. Increase the oven temperature to 450°F (230°C). Brush the inside and outside of the potato skins with olive oil and sprinkle with salt and pepper.
6. Place the skins cut-side down on a baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes until crispy.
7. Sprinkle the inside of each skin with cheddar cheese and crumbled bacon. Return to the oven for about 5 minutes, or until the cheese is melted and bubbly.
8. Top with a dollop of sour cream and a sprinkle of green onions before serving.

Kick back and enjoy the contrast of the crispy potato skin against the creamy, cheesy filling. For an extra kick, try adding a dash of hot sauce or serving with a side of guacamole.

Irish Potato Salad with Mustard Dressing

Very few dishes bring comfort and simplicity to the table like a well-made potato salad. Today, we’re diving into a classic with a twist—Irish Potato Salad with Mustard Dressing, perfect for those who appreciate a tangy kick with their creamy potatoes.

Ingredients

• 2 pounds of russet potatoes, peeled and cubed
• A couple of hard-boiled eggs, chopped
• 1/4 cup of mayonnaise
• A splash of apple cider vinegar
• 1 tablespoon of yellow mustard
• A pinch of salt and pepper
• 1/2 cup of finely chopped celery
• 1/4 cup of finely chopped red onion

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer for about 10 minutes, or until the potatoes are fork-tender.
2. While the potatoes cook, mix the mayonnaise, apple cider vinegar, yellow mustard, salt, and pepper in a small bowl to create the dressing. Tip: For a smoother dressing, whisk the ingredients together vigorously.
3. Drain the potatoes and let them cool for about 5 minutes. Tip: Cooling the potatoes slightly before mixing helps them hold their shape better.
4. In a large mixing bowl, combine the slightly cooled potatoes, chopped eggs, celery, and red onion.
5. Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Tip: Use a rubber spatula to fold the ingredients together to keep the potatoes from breaking apart.
6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

You’ll love the creamy texture of the potatoes against the crunch of the celery and the sharpness of the red onion. Serve this salad on a bed of greens for an extra pop of color and freshness.

Conclusion

Whether you’re celebrating St. Patrick’s Day or simply craving comfort food, these 12 Irish potato recipes offer something for every taste and occasion. From hearty mains to savory sides, each dish promises to delight. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary creations by pinning this article on Pinterest. Happy cooking!