1 lb potatoes, peeled and grated
1/2 lb potatoes, peeled and diced
1/2 cup all-purpose flour
1/2 tsp baking powder
Salt and pepper, to taste
1/4 cup milk
2 tbsp butter, melted
1 egg, beaten
Butter or oil, for frying
Place the grated and diced potatoes in a large bowl and sprinkle with flour, baking powder, salt, and pepper.
Mix in the milk, melted butter, and beaten egg, stirring until well combined.
Heat a large skillet over medium heat and add a pat of butter or a drizzle of oil.
Drop spoonfuls of the potato mixture onto the skillet, flattening them into thin pancakes.
Cook the pancakes for 2-3 minutes on each side, until golden brown and crispy.
Serve hot with a dollop of sour cream or applesauce.
4 large baking potatoes
2/3 cup butter
2/3 cup flour
8 cups milk (you will probably need more to thin)
1 garlic clove, minced
1 cup sour cream
6 green onions, chopped
14 slices bacon, cooked till crisp and crumbled
2 cups sharp cheddar cheese, grated
1. Preheat oven to 350 degree F. bake the potatoes until fork tender for 1 hour to 1 hour 15 min or if you want you can bake the potatoes beforehand.
2. Take a medium saucepan and melt the butter and slowly blend in the flour with wire whisk until thoroughly blended. Cook until a pale golden. Add milk to the roux (flour in butter), garlic and season to taste and whisking constantly.
3. Cut potatoes in half and scoop out the interior. Keep aside. Chop up the half potato peels. Discard the remainder.
4. Whisk in potato when milk mixture is very hot. Add green onion and potato peels. Mix well then add sour cream and crumbled bacon. Add cheese a little at a time.
4 pounds potatoes, peeled and cubed
1/2 pound green onions (scallions), chopped
1 cup milk
2 teaspoon salt
4 ounces butter
Boil the potatoes until cooked. Simmer the green onions in milk for about 5 mins. Drain potatoes and mash. Add the hot milk and scallions, salt, pepper and half the butter and mix.
HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.
9 potatoes, peeled and diced
6 stalks of celery, sliced
2 small onions, chopped
3 cups water
2 teaspoons salt
3 chicken bullion cubes, dissolved in 1/2 cup boiling water
6 cups milk
1/2 cup flour
1 stick margarine or butter
Combine the potatoes, celery, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens. This recipe will make about 3 quarts of soup or 24 1/2 cup servings. Serve the soup in Styrofoam cups.
Categories: Irish, Fruits, Vegetables
2 T Butter
8 oz Self-raising flour
6 oz Freshly mashed potatoes
4 T Milk
5 x Med. cooking apples
Brown or white sugar
x Whole cloves
Juice of 1/2 lemon
3 T Cider
Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2½ hours. Serve cut in wedges with cream or home-made custard.
2 cups - Green cabbage, shredded
2 cups - Mashed potatoes
1/4 cup - Green onions, sliced
1/8 tsp - Pepper
Butter or margarine
Heat 1/2-inch water to boiling. Stir in cabbage, cover and heat to boiling. Cook 5 minutes, drain. Prepare mashed potatoes, fold in cabbage, onions and pepper. Dot with butter, sprinkle with parsley. Serves 4.
Yields: About 5 dozen candies
1/4 cup (1/2 stick) butter, softened
4 ounces cream cheese, softened (see Note)
1 teaspoon vanilla extract
1 package (16 ounces) confectioners' sugar
1 package (7 ounces) sweetened flaked coconut (about 2 1/2 cups)
1 tablespoon ground cinnamon
1. In a large bowl, cream together the butter and cream cheese.
2. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball.
3. With a spoon, stir in the coconut.
4. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls.
5. Place the cinnamon in a shallow dish.
6. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm.
Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.