Beaut.ie, Butter, Creamy, Cuinneog Butter, Fallon & Byrne, Glenisk Cream, irish food, Irish Recipes, Leeks, Mash Potatoes, O'Neill's Irish Atlantic Sea Salt, Potatoes, St.Patrick's, Wicklow, Wild Garlic
Happy St. Patrick’s Day! Yesterday I shared my easy flaky pastry recipe with you.
It’s the perfect pastry for all sorts of pies, both sweet and savoury. This week I’m using it for my fantastic Irish Beef & Stout Pie over at beaut.ie. Click on the links to see how to make them. They’re both very simple and really delicious! Perfect for Paddy’s Day, or any day really!
To serve with this delicious pie, I have made some extra creamy mashed potatoes and added in some sautéed wild Irish garlic and leeks.
Wild garlic seems to be getting more and more popular here, and I wanted to use something other than kale or cabbage, as I’m not a huge fan. But you can of course use them in place of the leeks and garlic. They might need slightly longer to cook and soften before adding to the potatoes. It’s very traditional to have colcannon or champ in Ireland, but it’s great to be able to take those old recipes and give them a twist. This lovely wild garlic is from Wicklow, by way of Fallon & Byrne.
It looks like a herb, with long flat dark green leaves. It has a lovely sweet, mild garlic flavour, especially when cooked in a little olive oil and butter. And it works wonderfully with the leeks. This is the simplest recipe, and can be served with anY kind of meat or fish that you like. In fact, I ended up frying up the leftovers as little cakes, and served them with fried Iberico chorizo and poached eggs. It was divine!
On to the recipe!
3 medium to large floury potatoes
small bunch wild garlic (you can use 1 or 2 cloves of garlic if you can’t get wild garlic)
pinch of flaky sea salt
black pepper to taste
1 tbsp light olive oil
Slice the leek and wild garlic. Rinse well, then drain.
Peel the potatoes and chop into quarters, all roughly the same size. I prefer to steam potatoes for mashing, as it gives you a reliable cooking method and they won’t ever fall apart to mush!
Steam or simmer for 15 minutes, or until completely tender when pierced with a knife. Remove from the heat and leave to steam and dry out a bit.
In a large pan, heat the olive oil and a small knob of the butter over medium-high heat. Add the leeks and wild garlic and sauté for 5 to 10 minutes gently, until soft and translucent, but not too browned.
In the pan that you steamed the potatoes, empty it and return to the heat. Warm the cream and the remaining butter with the salt and pepper over medium heat. If you have a potato ricer, rice the potatoes into the pot. Otherwise use a masher, but it won’t be nearly as creamy and light. A potato ricer is such a handy kitchen tool – and I’m not even big kitchen gadget fan! They make mashed potatoes foolproof! I got mine in Marks and Spencer, and it is great quality stainless steel, and most importantly easy to clean! I just put it in the dishwasher. Plus it looks lovely hanging up on the wall with the other utensils.
Add the sautéed leeks and garlic to the riced spuds and mix thoroughly with a wooden spoon. Check the seasoning and make sure it’s piping hot. Nothing worse than lukewarm mash!
This mash is so very tasty that you happily enjoy it on its own. It would work well with any meat, fish or even eggs. It will keep in the fridge and would make excellent (or should that eggsellent! Ha!) potato cakes or hash.
It complemented the pie perfectly!
Most importantly, enjoy!