Ingredients
Equipment
Method
Step-by-Step Instructions for Irish Potato Pie
- Start by placing the peeled and cubed Russet potatoes into a large pot of salted water. Bring the water to a boil over medium-high heat and let the potatoes cook for 15-20 minutes until fork-tender. Once tender, drain the potatoes well and return them to the pot, ready for mashing.
- Add the heavy cream, unsalted butter, salt, black pepper, and optional nutmeg to the drained potatoes in the pot. Using a potato masher, mash the mixture until it reaches a smooth and creamy consistency.
- In a skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
- Gently fold the sautéed onion and garlic mixture into the creamy mashed potatoes. Next, add half of the shredded sharp cheddar cheese and the chopped fresh chives, mixing them in carefully.
- Take a pre-made pie crust and pour the creamy potato mixture into it, smoothing the top with a spatula. Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Preheat your oven to 375°F (190°C). Place the assembled Irish Potato Pie in the oven and bake for 25-30 minutes. Once ready, remove it from the oven and let it cool for about 10 minutes before slicing and serving.
Notes
Prevent sogginess by draining potatoes thoroughly after boiling. For a crispier bottom crust, pre-bake the pie crust for a few minutes.