I had this side dish a few times in Germany last week. I don’t know if it’s truly Irish, but if they have any sense they’ll claim it. It’s a simple improvement on standard mashed potatoes, and I encourage you to try it this Thanksgiving.
Don’t get hung up on the ratios, but the three main ingredients are potatoes (duh), onions and carrots. For reference though, assume for every lb. of spuds, you’ll need one medium yellow onion and and one medium carrot. Boil the potatoes as normal, and roughly chop the carrots and onion. Boil the carrots separately from the potatoes, and sautee the onions in olive oil until it is browned and caramelized.
Drain the carrots and put into the potato pot, and add the sautéed onion. Continue to boil until the carrots are soft. Drain the vegetables, and return to the pot to mash coarsely with a hand masher, adding the usual amount of butter, milk or sour cream, and salt and pepper. Serve with gravy – I recommend pork gravy.
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