American Southern

To Cook Irish Potatoes

Name: To Cook Irish Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Southern
Ingredients: 1 each cream; 1 each butter; 1 each pepper; 1 each salt; 1 each potatoes; 2.5 each eggs (yolks (optional, with boiled codfish))

Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 38. One of the earliest known cookbooks by an African American author.

10 minPrep Time

20 minCook Time

8Servings

easyDifficulty

I Made It!

UpdatedLast updated5 months ago

Why This Recipe Works

Boiling potatoes quickly in their skins preserves starch granules that gelatinize evenly when mashed, creating a fluffy texture. Adding egg yolks provides lecithin, an emulsifier that binds the fat and moisture together for a creamy consistency. The high oven heat creates a Maillard reaction on the surface of the potato cakes, developing a golden crust while the interior stays moist.

Before You Begin

•Use starchy potatoes like Russets or Yukon Golds (approximately 2½ to 3 pounds for 8 servings) for the fluffiest mash
•Start potatoes in cold, salted water to ensure even cooking from edge to center
•Dry the boiled potatoes in the hot pot after draining to remove excess moisture before mashing
•Warm the cream and melt the butter before adding to prevent cooling down the potatoes, which can make them gluey
•If making the codfish variation, use about 1 cup of cooked, flaked salt cod that has been soaked overnight to remove excess salt

Key Equipment

Large pot (at least 4-quart capacity)ColanderPotato masher or ricerRimmed baking sheetParchment paper or silicone baking mat

Instructions

1
Pare and boil quickly; when done, turn into a colander.
2
Mash them and dress with cream, butter, and , pat them out into cakes and bake them.

Make Ahead

The potato mixture can be prepared, shaped into cakes, and refrigerated on a parchment-lined baking sheet for up to 8 hours before baking. Brush with additional melted butter before baking to prevent drying out.

Storage

Store baked potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 10 to 12 minutes until heated through and crisped on the outside. Not recommended for freezing as the texture becomes grainy upon thawing.