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Irish Potatoes

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 to 6 (makes about 4½ cups) 1x


  • ¼ cup water
  • ¼ cup raw, unsalted cashews (1 ounce), or see Notes
  • 2 pounds russet potatoes, peeled and cubed (about 5½ cups)
  • 1 cup chopped leek, white and pale-green parts (see photos below)
  • 1 teaspoon granulated garlic
  • 4 cups chopped green cabbage
  • ¼ cup chopped fresh chives


  1. Place the water and cashews into a small blender jar and blend briefly; set aside.
  2. Place the potatoes, leeks, and granulated garlic into a soup pot and cover with water by 1 inch. Bring to a boil on high heat. Reduce heat to medium-high and boil for 8 to 10 minutes, or until potatoes are tender but not falling apart.
  3. Add the cabbage, and continue to boil until the potatoes are very tender, 3 to 5 more minutes. Drain the water from the soup pot. Leave the cooked potatoes in the pot and set aside off heat.
  4. Blend the water and cashews again until very smooth. Add this, along with the chives, to the pot, and mash with a potato masher. Serve hot as it or garnished with chives on top. (See Notes below for baking instructions.)


Potatoes: I like russets in this recipe because they are lighter and fluffier than Yukon gold potatoes; but feel free to use any kind of white potatoes you like. Additionally, I like my potatoes peeled, but some people leave the skins on (this works well with red potatoes).

Kale: Instead of cabbage, feel free to use kale in its place (or a blend would be nice too).

Leek variation: Some recipes use white or yellow onions, or green onions (scallions) instead of leeks (but I think leeks provide the most interesting flavor).

Cashew option: If you don't want to use cashews for richness, feel free to substitute with a nut or seed that suits you better. Or you can also use a rich nondairy milk (like soy milk) instead of water and nuts/seeds. If you desire no added fat, just mash the potatoes with some of the cooking water that’s been saved before draining, or with some no-salt vegetable broth or stock.

Baking: I like mine unbaked, but if you want to bake this recipe, use a 2-quart casserole dish, and bake at 350°F for 30 minutes.

Tater Tots: If you want to make tater tots out of any leftovers, form the mashed potatoes into small balls (or tater tot shape, kind of oblong; see photo below), and place them on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 425°F for 20 minutes on the center rack. Remove and, with tongs, gently turn the tots over; bake for another 15 to 20 minutes, or until they are browned (see photo below). Serve hot with homemade, salt-free ketchup.