This recipe is from my lovely mother-in-law, Kathleen, whose mother Kitty Moloney, used to make it when she was a child in Little Island, Cork.
When I first heard about it, I couldn't understand what the fuss was all about, as it's basically flavoured mash but it's surprisingly delicious!
Lots of Irish potato stuffing recipes suggest cooking the onion first and using fresh thyme, but it's just not the same (even though you'd think it should be better!). Chopped cooking apples and celery are also sometimes incorporated but we prefer this simple family version.
We always have at Christmas now, and if there are any leftovers, then it's perfect for making into Boxing Day fritters too!
800g Maris Piper potatoes
25g butter
50-60ml milk
1 white onion
2 tablespoons of dried thyme
1/2 tablespoon of dried sage
Celery salt (optional)
Sea salt
- Peel the potatoes and cut into large chunks.
- Place in a pan of salted water and bring to the boil.
- Cook until the potatoes are tender and starting to fall apart (this usually takes about 30 minutes but varies depending on the size of the potato chunks).
- Whilst the potatoes are cooking, peel and cut the onion into small dice.
- Drain and add the milk, butter, a little celery salt and seasoning. Mash until smooth.
- Fold the herbs and onion into the mash.
- Grease an ovenproof dish and place the mixture into the dish. fork the top and dot with butter.
- Cook at 200°C in a pre-heated oven to for 30 minutes until the top is lovely and brown.
