There are 11 Irish potato dishes that you would wish you had known about earlier.

No matter how hard we try, there are certain items that will always be associated with their native cuisines. Pasta, for instance, is essential to Italian cooking. Rice is the bare minimum for authentic Chinese cuisine. And without the curry, Indian food just wouldn't be the same. In the same way that a pint of Guinness is necessary to a proper St. Patrick's Day celebration, potatoes are to Irish cooking.

Ireland's fondness for tubers dates back to the 1600s. When the English conquered Ireland, the indigenous population was driven to the country's craggy shores. Potatoes were one of the few vegetables hardy enough to thrive in the poor soil, and they were also affordable and nourishing. Because of this, potatoes rapidly gained importance as a food staple. Given this, it's hardly surprising that potatoes play such a prominent role in so many traditional Irish cuisines. Of course, you're familiar with shepherd's pie and bangers and mash, but there's a whole world of delicious potato dishes out there. Here are eleven Irish potato meals that you'll wish you'd known about sooner. We provide you with an overview of each meal as well as exclusive preparation techniques so you can try them out in your own kitchen.

1. The potato dish known as colcannon is considered to be Ireland's national meal.

One of Ireland's most well-known and popular potato dishes, colcannon gets its name from the Gaelic term for white-headed cabbage, cál ceannann. Starchy mashed potatoes (such as russet, Maris Piper, or Melody) and sautéed greens (such as cabbage or kale) are the foundation of the classic colcannon dish. Creamy, filling, and simple to prepare, this mash is made by combining these ingredients with salt, butter (a lot of butter), green onions, and milk. It's a great method to increase your vegetable intake without even trying.

Although basic, this meal encapsulates the essence of Irish cuisine. To begin, they are cheap, hearty, and easily accessible, all of which were crucial during the troubled times in the country's history. Colcannon may be adapted to several situations. While kale and cabbage tend to be the go-to greens, you may use whatever you have on hand. Colcannon works well with a variety of greens, including broccoli leaves, watercress and chard. When ready, colcannon pairs well with other traditional Irish dishes including boiling gammon, corned beef and Irish stew.

2.Use boxty in place of ordinary hashbrowns.

Although you've probably had your fair share of hashbrowns, you've probably never had boxty, the Irish equivalent of the ubiquitous American hashbrown. Despite the fact that hashbrowns and boxty have certain similarities, the comparison seems off. Because only grated potatoes are used in the traditional preparation of hashbrowns. However, boxty are cooked with both grated and mashed potatoes, which results in a deliciously crispy outside and a tender inside.

Starchy potatoes, like as russets or Idahos, are essential for making the best boxty. When fried, starchier potatoes become crispier and more absorbent than waxier species. Half of the potatoes should be mashed and chilled. Use a grater or a mandolin to grate the remaining half. Buttermilk serves as a binder while the two varieties of potatoes are mixed with a flour combination (flour, baking soda, and salt). Separate the meat into individual patties, and fry them in a heavy pan over medium heat until they are a deep golden brown on both sides. Top them with sour cream, a fried egg, or smoked salmon and serve them hot. Make some boxty on February 1st, St. Brigid's Day, as the Irish do! These buttermilk-rich potato pancakes are the ideal way to honour Saint Brigid, the patron saint of dairy.

3.Irish potato and leek soup will get you toasty.

Traditional Irish potato and leek soup, like colcannon, is a straightforward soup made using readily available ingredients. This hearty soup may be made with only a few basic ingredients, including some starchy potatoes and some fresh leeks. Butter, chicken stock, and plenty of salt and pepper are staples in even the simplest of dishes. Garlic, onions, and full-fat cream are common ingredients in more complex dishes.

This soup is quite easy to prepare, regardless of whatever recipe you choose. For this reason, it ranks high among our preferred dishes to prepare on March 17th. To begin, bring the chicken stock to a boil before adding the cooked leeks and cubed potatoes. Allow to simmer for 10–15 minutes before using an immersion blender to get a silky smooth consistency. Salt and pepper to taste, then stir in a few tablespoons of melted butter. Sprinkle over some chopped chives, bacon bits, sour cream, or all three! If you're in a need, you can throw everything into an Instant Pot and have dinner ready in about 15 minutes. You can also make the soup ahead of time and store it in the freezer for up to three months.

4.Champ potatoes are a fun way to spice up traditional mashed

It's understandable that you may confuse colcannon and champ. After all, the greens in both recipes are basically mashed potatoes. Not only that, but they go well with sausages and corned beef. While colcannon and champ have certain similarities, there are also key distinctions between the two. Champ utilises green onions or stinging nettles, whereas colcannon often has cabbage or kale. In addition, a raw egg is often added to the mash while making champ. Colcannon, on the other hand, is a Northern Irish staple, whereas champ has its roots in the South.

It's a breeze to whip up some champ. Using russet potatoes, which are high in starch, will provide a creamier, fluffier final result. The potatoes should be peeled and boiled for 20 minutes, or until they are tender. The potatoes should be drained and mashed before being combined with milk, green onion (or stinging nettle) diced, salt, and Irish butter. Add some pepper and a dollop of butter before serving. If you want to use a raw egg in the mash, do it just before serving.

5.The apples and potatoes in this Irish dessert are a perfect match.

Most of us associate potatoes with savoury recipes, but they can make a wonderful sweet accent. The Irish in particular have figured a how to sneak potatoes into steamed apple pudding. This comforting winter treat is made using cider from a farm, milk, cooking apples, mashed potatoes, sugar, flour, butter, lemon, and cloves. Spice it up with some nutmeg and cinnamon if you want.

Despite its seemingly hefty list of ingredients, this custard is surprisingly light. In addition, this steamed pudding has less fat than the alternatives. Make a dough by combining mashed potatoes, flour, and milk. Use the dough to line a pie pan and set aside some for the top. Apple slices, sugar, cloves, lemon juice, and cider make up the filling. Seal the edges of the dough and cover the filling. The next step is to wrap everything in foil and cook it for 2.5 hours in a big pot or steamer. When done, top with custard.

6.This recipe for potato farl will help you make bread out of potatoes.

Potato pancakes may be most often linked with Eastern European cuisine, but this popular side dish may be found in a wide variety of regional and national cuisines. The Swedes, for instance, like a thin pancake called potatisplättar that is formed with shredded cooked potatoes, wheat flour, milk, and an egg. Pan-fried potato pancakes flavoured with onion, chilli, or perilla leaf are known as gamja-jeon in Korea, halfway across the globe. It should come as no surprise that the Irish have their own take on potato cakes, given the widespread use of fishes with similar flavour profiles.

There are just four components in the Irish version, which is also known as a potato scone or a potato farl: mashed potatoes (either freshly cooked or leftover), flour, melted butter, and salt. Potato farls are quite simple to make, like many traditional Irish dishes. After the potatoes have been mashed, add the flour, butter, and salt and stir to combine. Combine ingredients and knead until doughy. Roll out a ball of dough approximately 1/4 inch thick by kneading it and rolling it out on a floured board. Divide the dough into quarters. Fry in a pan dusted with flour until golden brown and season with salt before serving. Try serving them with your morning bacon and eggs, or your lunchtime salmon or pork chops.

7.The best way to relax is with a plate of cottage pie.

You have probably already tried shepherd's pie. In case you haven't heard of it, it's a substantial meal consisting of ground lamb and a mix of vegetables (onions, carrots, peas, and celery) cooked together in a sauce. A smooth mashed potato crust (and sometimes a mashed potato foundation) is spread over the fillings. The main difference between shepherd's pie and cottage pie is that the latter uses ground beef instead of lamb.

Both tasty casseroles reflect the country's rich heritage, despite their different components. These problems are a direct effect of Ireland's troubled history. Irish home cooks, loathe to throw away any edible ingredient, would often use leftover meat to make the meal. Cottages were the traditional homes of Ireland's working class, which explains the name. Due to its historical status as a peasant food, the dish's name alludes to the humble homes of Ireland's working poor. Many people confuse shepherd's pie with cottage pie, although the two are quite different. Shepherd's pie often has lamb whereas cottage pie typically features beef.

In order to create this classic recipe, you will need to sauté ground beef with garlic, Worcestershire sauce, flour, tomato paste, and dried spices (parsley, thyme, rosemary, salt, and pepper). Use beef stock and frozen veggies in this recipe. Prepare each batch of potatoes individually, then stir in the butter and cream after they're done cooking. Spread the mashed potatoes on top of the meat mixture in a casserole dish. Put the potatoes in a preheated oven at 400 degrees Fahrenheit and cook until they are golden brown.

8.Make some delicious Dublin coddle out of the scraps.

Dublin coddle is not exactly the most elegant of traditional Irish foods. Instead, it's a filling stew cooked in a single pot using leftover meat (often sausage and bacon), potatoes and onions. However, there is more than one correct way to prepare the meal. Since the meal first arose in the middle of the 1700s, it has been modified by households to use whatever ingredients they happen to have on hand. That entailed using different kinds of meat, root vegetables, and grains like carrots and barley.

While economics may no longer be the primary reason for Dublin coddle's continued appeal, it remains a go-to meal during the colder months throughout Ireland and beyond. Pork sausages, bacon, waxy potatoes (like New potatoes or Red Bliss), onions, garlic, chicken stock, and seasonings (salt, pepper, and parsley) are all you need to give it a go. Prepare the onions and potatoes and brown the meat. Make layers in a Dutch oven after you have all the ingredients ready to go. Make a layer of potatoes, then layer on some onions and bacon, and repeat. The sausages go on top, and then the chicken broth. Two hours at 300 degrees Fahrenheit is the recommended cooking time. To complete the authentic Irish pub experience, serve with Irish soda bread and a cold pint of Guinness.

9.The potatoes in potato bread were put to good use.

If you look out recipes for Irish potato bread, you'll probably end up with a wide variety of potato farls. That's good, but there's really another kind of Irish potato bread out there, which many people may not be aware of. Simply called Irish potato bread, this savoury fast bread is a delicious Irish potato recipe you'll wish you'd heard about sooner.

Irish potato bread is similar to boxty in that both the mashed and shredded potatoes are used in its preparation. Eggs, garlic powder, milk, and vegetable oil are added to the mashed potatoes. The addition of Parmesan cheese is totally up to you, but why pass up the chance to eat even more cheese? Flour, baking powder, and salt should be combined in a separate basin. The dry ingredients should be added to the potato mixture and stirred together until a dough is formed. Form a ball with the dough and transfer it to an oiled cast-iron frying pan. Bake for 45 minutes at 375 degrees Fahrenheit after scoring an X in the top of the dough. Eat it with your Dublin coddle or Irish stew to soak up all that delicious sauce.

10.The Irish pub's take on nachos made with potatoes will blow your mind.

Don't misunderstand us; we like nachos as much as the next person. However, there are occasions when they lack motivation. Fortunately, there are a lot of ways to spice up ordinary nachos. You might substitute chicken or fresh prawns for the beef, for instance. Alternatively, you could swap up the usual four-cheese mix for some true queso Oaxaca.

Neither of these alternatives, however, addresses the fundamental issue (the chips). Substitute finely sliced potatoes for regular tortilla chips. You will not only find a new appreciation for Irish bar nachos, but your nachos will be revitalised as a result. Rinse the potatoes and season them with garlic powder, Italian seasoning, salt, and pepper before serving. Put the potato slices in an oven preheated at 390 degrees Fahrenheit for 40 minutes, turning them over once. Once the potatoes are cooked through to your liking, you may get creative with your toppings. Although we like traditional flavours like cheese, beans, chilli, and guacamole, we encourage you to try new combinations.

11.Irish potato pie is a great way to mask the flavour of potatoes.

Sweet potato recipes are the best of the best when it comes to Irish cuisine you'll wish you'd known about sooner. It's not that hearty stews and savoury bread aren't delicious; it's simply that making sweets with potatoes is such a departure from tradition. Irish potato pie, which is smooth and creamy like custard, is one of our favourite potato sweets. The absence of potato flavour is actually fantastic, yet the dessert's smoothness stands on its own.

The ingredients for this delectable treat are on the basic side. Mashed potatoes, eggs, milk, sugar, and a few spices (salt, vanilla essence, and nutmeg) are all you need for the filling. Put the eggs in a bowl and add the cream, potatoes, sugar, and salt. Irish whisky or brandy, around a tablespoon, is optional. Fill a handmade or store-bought pie crust with the mixture, then seal the edges by wrapping them in aluminium foil. Put in an oven preheated to 350 degrees Fahrenheit for 40 minutes. Take off the foil and continue cooking for another 15 minutes. Once cooled, sprinkle with nutmeg and almond slices for garnish. Provide at ambient temperature.