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!