Saturday, March 14, 2015

Potato casserole: the luck of the Irish



We were going to call this post The Luck of the O’Feeneys, but we decided to give you a break.

 

March always gets our Irish up and of course, the Kelly family in the book collector mysteries can trace their red hair back to Dublin in the 9th century.  They’re not much for fancy cooking (unlike what you might find at Van Alst House, for instance), but we think they’ll join us in celebrating an early St. Patrick’s Day with one of our favorite potato recipes.

Potatoes are important in a happy life if you ask us. This dish used to be known as Party Potatoes around here, but we’ve renamed it in honor of the Kelly uncles in the book collector mysteries. We've lightened it up a bit too and it's still very tasty.

It was one of those recipes passed around from friend to friend ‘back in the day’.  We’re passing it to you, friends.   Don’t forget to think green in the coming week, no matter who you are!

Even the O'Dachshunds are in on the fun (although they didn't get the garlic and the onions).


We love potatoes but these bows didn't stay on for twenty seconds!
We think this is a great way to dress up your potatoes!




Potatoes à la Kelly

8 nice potatoes (russets, Yukon Gold, any yellow-fleshed potato)
8 ounces cream cheese (we used light, but you can suit yourself)
8 ounces sour cream (we used 5 %, but of course, there are lots of options.
2 tsp salt
2 – 3 cloves garlic, finely minced
¼ tsp paprika
1 green onion – green parts only – finely sliced
2 tablespoons butter




Peel and cube potatoes. Cover with cold water, add one tsp of salt. Bring to a boil and cook until tender, about 20 minutes.



Drain and mash.  Add sour cream, cream cheese, garlic, paprika and salt.  



We used our trusty immersion blender to whip it all together. 

Transfer to a buttered baking dish. Top with dabs of butter and green onions. 


Bake for 30 minutes until browned on top.  




 
This recipe freezes well and can be made ahead and kept for a day or so in the fridge. We like the leftovers too. Just sayin’  Oops, there was none left.  Uncle Kev? Where are you?





Victoria Abbott is the mysterious collaboration between the artist and photographer Victoria Maffini and her mother, the mystery writer, Mary Jane Maffini



That's us! Strangely enough, our three book collector mysteries, The Christie Curse, The Sayers Swindle and The Wolfe Widow all contain lots of food and Irish relatives.  We even have two green covers. Coincidence? We think not.



The Marsh Madness is due out in September 2015.

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21 comments:

  1. The recipe looks and sounds delicious! Thank you for sharing!

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    Replies
    1. Thanks, Robyn! Have a great day. Hugs. MJ

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  2. Oh you girls are so cute! and I'm crazy about the O'daschunds too:). And the potatoes to die for... xoxo

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    1. Thanks, Lucy/Roberta. We are hoping to find a step program for people who can't stop putting hats on vegetables. Help!!!!!


      XO

      MJ/VA

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  3. Is maith liom na pratai! (That's Irish for "I like these potatoes" or more literally, "it is good on me the potatoes.") As the great-grandchild of an Irish dairy farmer (with ten kids) I must applaud! Now, where did you find the potato hats?

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  4. I love that translation, Sheila and the chuckle. I too have an Irish grandfather (although he found himself in Quebec). The hats are from PetSmart, on 'liquidation' last summer. The belong to the O'dachshunds and the O'Pug -- they were happy to give them to the 'patates' because they do not appreciate hats in the least.

    XO

    MJ

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