0 hours 10 mins
0 hours 40 mins
1 hours 0 mins
1 ½ Lbs. red potatoes, chopped into one inch piece
2 garlic cloves peeled and smashed
½ cup of 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
2. 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.)
3. Stir in half the cheese and one tablespoon of parsley and the thyme.
4. 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.
NOTE: 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 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.
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.
Meanwhile, you’ll preheat your oven to 400 degrees and spray a baking dish or casserole 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. Smash leaving the texture chunky so there is a lot of texture. If you like it smoother, mash a little longer.
You’ll add half the cheese and a tablespoon of the parsley and thyme and mix together.
Get all of that into the prepared baking dish, top with the rest of the cheddar cheese and bake for 20 minutes until the cheese is melted and the top is lightly browned in spots. Be sure to let it sit about minutes before serving. Top with the remaining parsley for a beautiful presentation.
When serving this potato dish with my corned beef, I also like to add my Cabbage and Carrots side dish for a delicious and authentic Irish meal.
Looking for other Irish recipes? Try one or all of these: