I swear that this is the last St. Patrick’s Day recipe, and then after this I’m moving on, unless of course, I get a really great deal on corned beef. Then maybe I’ll experiment a bit more, but I’ll try to keep it non-holidayish for you. I made these potatoes because I had some leftover corned beef, and was tired of eating all of the traditional dishes such as corned beef and cabbage, Reuben sandwiches, and corned beef hash. Basically I got bored, and decided to play around, and was curious if boiling potatoes in beer would actually make a difference. Guess what? It did. It’s a subtle taste, but you do indeed notice it. Was it worth “wasting” a beer? Not quite sure about that, but I’ll try anything once. By the way, for those of you thinking maple syrup doesn’t belong in mashed potatoes, you’re very wrong.
- 2 Pounds Red Potatoes, Diced (Approximately 5 Medium Potatoes)
- 1 (12-oz.) Bottle of Beer
- 1 Teaspoon Kosher Salt
- 1 Tablespoon Irish Butter
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Medium Onion, Chopped
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Teaspoons Dried Parsley
- 2 Cups Corned Beef, Diced
- 2 Tablespoons Dijon Mustard
- 4 Tablespoons Maple Syrup
- 1/4 Cup Heavy Whipping Cream
- Additional Irish Butter
- Place the diced potatoes into a medium pot, add the bottle of beer, add water to cover by 1/2 an inch, and then add salt.
- Bring potatoes to a boil over high heat, and then reduce heat to medium-high. Boil until the potatoes are fork tender; this should take between 15 and 20 minutes.
- Remove the potatoes from the heat and drain; set aside.
- In a large Dutch oven or skillet, melt the butter and olive oil together, over medium-high heat.
- When the butter is melted, add the onions and cook just until softened.
- Add the garlic powder, paprika, black pepper, and parsley; cook for 1 minute.
- Stir the drained potatoes and diced corned beef into the Dutch oven or skillet; cook for 2 minutes.
- Stir in the Dijon mustard and maple syrup; cook for 5 minutes.
- Empty the contents of the pot into a large mixing bowl.
- Add the cream and mix on low-speed until the mixture resembles that of mashed potatoes.
- You may need to add additional butter or cream to get the desired consistency.
- I used a Brown Ale in this recipe, but you can use whatever type of beer you have on hand.
- You can replace the Irish Butter with traditional butter, and the heavy whipping cream with milk.
- Don’t let the beer/water mixture boil over; it will make a complete mess of your stove.
- Garnish with chopped chives or scallions.
- Form 2-inch balls out of any leftovers, coat in flour, and then fry in vegetable oil until crispy.
ORIGINALLY POSTED 03/21/2014
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