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.
- 5 Large Yukon Gold Potatoes, quartered
- ½ Cup of Heavy cream
- ¼ Cup of Whole Milk
- 3 tablespoons Unsalted Butter
- 2 teaspoons of salt
- 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.
- 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.