Well, it’s getting to be the middle of March and you know what that means. Crocuses. Daylight savings time (hurray for suppertime when the sun is still out!). And for at least a week or two, we are surrounded by delicious recipe ideas from the land of my people, the beautiful country of Ireland. And while I am always up for soda bread and corned beef with cabbage, this week I’m going to share a few alternatives with you. Some are straight from my Irish mother’s kitchen, some are traditional Irish fare, and some are me playing fast and loose with what counts as Irish cuisine. Such as this creamy, dreamy mashed potato dip. As far as I’m concerned, if it involves potatoes, it counts! So here we go.
You may be thinking, isn’t this just really a bowl of mashed potatoes with some crackers on the side, and that’s definitely where I got the idea. I am all about dunking whatever is close at hand into leftover mashed potatoes until there ARE no more leftover mashed potatoes. But this recipe takes mashed potatoes, thins them down just a little until they are more dip like, mixes in some bacon and chives and hot sauce, drizzles the whole thing with some olive oil and serves them up before the main course instead of on the side. I like a combo of celery sticks and pretzels to scoop up this deliciousness, but whatever you feel like scooping with is okay with me.
I know my great-grandmother, who grew up in this exact house in Fetherd in County Tipperary would probably like to have some words with me about kicking off my week of Irish cooking with this not so traditional offering…
…but I promise I will be better-behaved as the week progresses, Irish food-wise. Now that I have the whole mashed potato dip thing off my chest. Slainte!
- 1 pound Yukon Gold potatoes, peeled and cut into chunks
- ¼ cup heavy cream, room temperature
- 1 stick butter, room temperature
- ½ cup whole milk, room temperature
- ¼ cup chives, chopped
- 4 slices bacon, cooked until crispy and crumbled
- Salt and pepper to taste
- Tabasco or other hot sauce
- Olive oil for drizzling
- Celery sticks, pretzels or whatever else you like for dipping
- Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes.
- Drain potatoes and return to saucepan. Mash with a potato masher or a ricer until smooth.
- Stir in heavy cream and butter and mix until well combined. Slowly pour in milk while stirring until the potatoes are a dip-like consistency.
- Mix in chives and bacon. Taste and then season to your liking with salt and pepper. Stir in a few drops of hot sauce and drizzle with olive oil.
- Transfer to a pretty bowl and serve with your choice of veggies, pretzels and/or chips!