Imagine creamy mashed potatoes enriched with butter, shallots, and nutty Irish Dubliner cheese. For the finishing touch on the Irish Baked Mashed Potato Casserole, it's topped with crispy Panko and more Dubliner cheese, then baked until golden and bubbly.
This comforting casserole pairs beautifully with Guinness Beef Stew and Guinness Brown Soda Bread for a perfect St. Patrick's Day feast.
Quick Look at the Recipe
- Cuisine: Irish-inspired comfort food
- Prep Time: 25 minutes
- Cook Time: 25 to 30 minutes
- Total Time: About an hour
- Servings: 6
- Best For: Serving with Guinness Beef Stew, roast beef, or braised meats
Jump to:
Why You'll Love This Recipe
- Star and Supporting Character: Some side dishes quietly support the main course. Others deserve a little attention on their own. This Irish-style baked mashed potato casserole does both.
- Inspiration: The inspiration for this dish came while coordinating a meal with my daughter. She was making Guinness Beef Stew, and we wanted dishes to complement each other. The result: a stew providing deep, rich flavors, with the potatoes offering creamy comfort and a golden, cheesy crust.
- Dubliner Cheese: To give the potatoes a distinctly Irish character, I used Dubliner cheese, a wonderfully nutty Irish cheese that melts beautifully into the mashed potatoes while adding a deeper flavor than standard cheese.
- Elevated Elegance: A touch of sautéed shallots replaced the more traditional green onion and garlic, and a light Panko and cheese topping was the crowning glory.
Ingredients - Here's What You'll Need
Step-by-Step: How to Make Irish Mashed Potato Casserole
- Prep the Potatoes: Peel the potatoes and cut them into 2-inch chunks. Place them in a large saucepan and cover with cold water.
- Cook the Potatoes: Add a tablespoon of Kosher salt to the saucepan and bring it to a boil. Cook until the potatoes are very tender, about 10 to 15 minutes after the water reaches a full boil. Drain the potatoes well, then let them sit in the colander for about 10 minutes to allow excess moisture to evaporate. To prevent water from boiling over, place a wooden spoon or fork in the pan!
- Sauté Shallots: Return the empty saucepan to medium heat. Add 5 tablespoons of butter and melt. Stir in the minced shallots and sauté for 2 to 3 minutes, just until softened and fragrant. Do not brown.
- Rice the Potatoes: Rice the cooked potatoes into the saucepan with the butter and shallots. Alternatively, add the potatoes to the saucepan and mash until smooth with a potato masher.
- Fold in Remaining Ingredients: Fold in 1 cup of the shredded Dubliner cheese, nutmeg, pepper, and milk until fully incorporated. Taste and adjust the salt if necessary.
- Transfer to Casserole Dish: Spray a 1 ½ quart casserole dish with nonstick spray. Transfer the potatoes to the casserole dish and smooth the top. The mashed potato casserole can be prepared up to this point in advance!
- Add the Topping: When ready to bake, preheat the oven to 400°F. Sprinkle the top of the casserole with the reserved ½ cup of Dubliner cheese and Panko. Dot the top with butter.
- Bake: Bake the Mashed Potato Casserole in the preheated 400°F oven for 25 to 30 minutes or until golden brown and bubbly.
This Irish Baked Mashed Potato Casserole is the kind of comforting side dish that brings everything on the table together. The creamy Yukon Gold potatoes, buttery shallots, and nutty Dubliner cheese create a rich, flavorful base while the Panko topping adds just the right amount of texture.
Whether served alongside or as a base for the Guinness Beef Stew, this casserole delivers delicious, classic comfort with an Irish twist. Yum!
Common Questions about Irish Mashed Potato Casserole
Irish mashed potatoes are often made with simple ingredients like butter, milk, or cream, and sometimes scallions or cabbage. This baked version adds Irish Dubliner cheese, shallots in place of the scallions, and a crispy topping for extra flavor and texture.
Dubliner is a nutty Irish cheese made by Kerrygold. It has the sharpness of aged cheddar, with a slightly sweet, savory taste. This makes it excellent for melting into mashed potatoes or casseroles.
Yes. This casserole can be assembled up to the point of adding the toppings, up to a day in advance, and refrigerated. To ensure maximum crispiness, add the topping just before baking. If baking cold, allow 35 to 45 minutes at 400°F until heated through, and golden on the top.
Yukon Gold potatoes work best because of their naturally creamy texture and buttery flavor. They mash smoothly and hold their structure well when baked in a casserole.
Other Irish-Inspired Recipes
For a St. Patrick's Day feast, try these additional Irish-inspired recipes:
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Irish Baked Mashed Potato Casserole with Dubliner Cheese
Equipment
- large saucepan
- Potato Ricer
- 1 ½ quart casserole dish
- Nonstick spray
Ingredients
Potatoes
- 2½ pounds Yukon Gold potatoes, peeled and cut into large chunks
- 1 Tablespoon Kosher salt (for boiling water)
Casserole
- 6 Tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 1 ½ cup (6vounces) shredded Dubliner cheese, divided
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon Freshly ground black pepper
- ¾ cup (6 ounces) whole milk (See Tips 1 and 2)
- Salt to taste if needed
- 2 Tablespoons Panko breadcrumbs
- ½ cup (2 ounces) shredded Dubliner cheese
Instructions
Potatoes
- Place the peeled potatoes in a large saucepan and cover with cold water by several inches. Add the tablespoon of Kosher salt and bring to a boil. Cook until the potatoes are very tender, about 10 to 15 minutes after the water reaches a full boil. (See Tip 3)
- Drain the potatoes well, then let them sit in the colander for about 10 minutes to evaporate excess moisture.
Casserole
- Return the empty saucepan to medium heat. Add 5 tablespoons of butter and melt. Stir in the shallots and sauté for 2 to 3 minutes, just until softened and fragrant. Do not brown.
- Rice the drained potatoes into the saucepan, or mash until smooth with a potato masher. Fold in 1 cup of Dubliner cheese, nutmeg, black pepper, and milk until well incorporated, adding additional milk if needed. Adjust the seasonings.
- Preheat the oven to 400°F. Spray a 1 ½-quart casserole dish with nonstick spray.
- Transfer the mashed potatoes to the prepared casserole dish and spread to an even thickness. May be prepared in advance up to this point. (See Tip 3)
- Sprinkle the top of the casserole with the remaining ½ cup of shredded Dubliner cheese and Panko breadcrumbs. Dot with 1 tablespoon of the remaining 1 tablespoon of unsalted butter.
- Bake in a preheated 400°F oven for 25 to 30 minutes or until bubbly and golden brown.
- Bake for 25-30 minutes until the casserole is heated through and the top is golden and crispy.
- Allow the casserole to rest for 5 minutes before serving. If desired, top with sliced green onion tops or minced chives.
- Yield: 6 servings.
Video
Tips/Notes
- May substitute half-and-half or cream for the milk.
- Add additional milk if needed to achieve the proper consistency of the potatoes.
- To prevent the water from boiling over, place a wooden spoon or fork in the pan.
- If preparing the potatoes in advance, cover the casserole dish and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time.
Leave a Reply