Irish Mashed Potatoes

Recipe by Sackville
READY IN: 55mins


  • 2
    large onions, finely sliced
  • 100
  • 1
    tablespoon vegetable oil
  • 8
    large potatoes (Irish or King Edward are best)
  • salt & freshly ground black pepper
  • 225
    ml milk


  • Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
  • When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
  • Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
  • In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.
  • If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
  • Drain and mash.
  • Meanwhile, trim and slice the spring onions, including all the dark green bits.
  • Place in a pan with the milk and simmer until tender.
  • Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
  • Season with salt and pepper.
  • Melt the remaining butter.
  • Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
  • Top with the onions.
  • Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.