My Irish cheddar potato bake makes use of delicious, high quality ingredients. You don’t have to use the Kerry Gold products but to keep it authentic and to really “up the Irish”, I do. The products are high quality and taste great. I will traditionally make this dish ahead of time and let it sit on the counter while my crusted corned beef is cooking and then pop it in the oven 20 minutes before dinner. If I make this the night before, I keep it refrigerated overnight and then let it sit at room temperature about an hour before putting it in the oven.
How to make Irish Cheddar Potato Bake
This dish is easy to make. You will start by cutting your potatoes into large, one-inch chunks and boiling them with two garlic cloves that have been peeled and smashed. You’ll cook for about 20 minutes then drain them in a colander.
Meanwhile, you’ll preheat your oven to 400 degrees F. and spray a baking dish or casserole dish with cooking spray. You are going to add your cooked potatoes and garlic to a large bowl and add the butter, milk, yogurt, salt and pepper. Using a potato masher, smash the potatoes leaving the texture chunky so there is a lot of texture. If you like it smoother, mash a little longer.
Did you enjoy this recipe? If so, leave a rating and comment below. Looking for other Irish recipes? Try one or all of these:
Irish Cheddar Potato Bake
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 ½ Lbs. Red potatoes, chopped into one inch piece
- 2 Garlic cloves peeled and smashed
- ½ Cup Skim milk
- 2 Tbsp. Kerrygold unsalted butter (any butter will work but I love Kerrygold in the dish)
- ¼ Cup Fat free Fage Greek yogurt
- ½ Cup Shredded Kerrygold cheddar cheese
- 2 Tbsp. Chopped parsley
- 1 Tsp. Chopped fresh thyme
- Salt & Pepper to taste
- Cooking Spray
Instructions
- Boil a large pot of salted water over high heat on the stove. Add the potatoes and garlic and cook until tender, about 20 minutes. Meanwhile, heat the oven to 400 degrees F. Coat a baking dish with cooking spray.
- Drain the potatoes and smashed garlic cloves well. Add them back into the same pot you cooked them in. Add the milk, butter and yogurt, salt and pepper to taste and then smash the mixture leaving chunks of potatoes (By now the garlic should be very, very soft and have been well incorporated into the potato mixture.)
- Stir in half the cheese and one tablespoon of parsley and the thyme.
- Transfer the mixture to the baking dish and top with the remaining cheddar cheese. Bake until the cheese is melted and lightly browned on top – about 20 minutes. Let stand about 10 minutes before serving and top with the remaining tablespoon of parsley.
