Mashed Potatoes from The Meatball Shop Cookbook

By March 13, 2016 Recipes No Comments

The St. Patricks Day festivities are not the same without the Fightin’ Irish Balls at our house.  They are a meatball made out of corned beef and all of the good things about Irish food but packaged a bit differently.  These are such a hit served as an entree with the Mashed Potatoes in this recipe and the Mushroom Gravy.  This is how they are served at the Meatball Shop in NYC and I follow suit.

Mashed Potatoes
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
  • 5 Large Yukon Gold Potatoes, quartered
  • ½ Cup of Heavy cream
  • ¼ Cup of Whole Milk
  • 3 tablespoons Unsalted Butter
  • 2 teaspoons of salt
  1. Place potatoes in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork tender, about 25 minutes. Drain thoroughly, until completely dry.
  2. Place potatoes in a bowl and while they are still hot, add the cream, milk, butter and salt. Mash with a wire wisk or potato masher until well combined and relatively smooth. Serve while warm.

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