I love St. Patrick’s Day. When I was a kid, I relished the sliced corned beef, potato pancakes and rye bread that my mom would pick up from a special deli/butcher. I still love all those foods. And even though I now make a corned beef brisket twice a year (once for Eric’s birthday and once for St. Patrick’s Day), I can still taste those goodies my mom would get and still long for them.
Okay, anyhow…our usual St. Patrick’s Day dinner consists of corned beef brisket with boiled cabbage and carrots. We also always have rye bread and potatoes of some kind. Crashed potatoes have been our potato of choice with this meal the past couple years, but when I saw this recipe in an old church cookbook, I just knew we’d all love it and that it would be the perfect accompaniment for this year’s dinner. I made a few changes (I just can’t resist) and ended up with a dish that we all loved. These potatoes are creamy, cheesy, rich and delicious!
Irish Potato Casserole
- 6 – 8 medium Russet potatoes
- 8 oz. cream cheese, softened
- 1 c. sour cream
- 1/4 c. butter, melted
- 1 1/2 t. salt
- 1 t. garlic powder
- 1/2 t. black pepper
- 1/2 t. paprika
- 1 c. shredded cheese
1. Peel potatoes and cut into small cubes. Add to a large pot of boiling water. Boil for about 15 minutes, until potatoes are tender. Drain.
2. Meanwhile, combine cream cheese, sour cream, melted butter and seasonings and stir until thoroughly combined. Stir in cooked, drained potatoes. Transfer to a casserole dish. (You can refrigerate at this point until baking, if desired.)
3. Cover potatoes with shredded cheese and bake at 350 degrees for 20-25 minutes, until cheese is completely melted.