Its a taste of Irish pub hospitality at home.
The ironic thing is, we didnt even order them.
We protested, but were informed that they came with every entree.
Simply Recipes / Mihaela Kozaric Sebrek
Wow, I thought, these really are my people.
Oh, its just the good potatoes, isnt it?
Dont go buying em cheap, she advised.
Simply Recipes / Mihaela Kozaric Sebrek
She proceeded to reveal some of their other mashed potato secrets, but only when I pressed her.
Its more than just good potatoes, but not much more.
Allow the casserole to stand at room temperature for 1 hour before baking.
Simply Recipes / Mihaela Kozaric Sebrek
Combine the potatoes, salt, and garlic clove in a large pot.
Add enough cold water to cover the potatoes by a few inches.
Bring to a boil over high heat.
Add the green onions and cook until fragrant, 1 minute.
Remove from the heat and set aside.
Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
Gently fold the milk into the potatoes in 3 additions.
The mixture will be very loose but it will set up as it bakes.
Add 1/2 teaspoon of the nutmeg and the cayenne pepper.
Season to taste with salt and pepper.
Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top.
Bake until the potatoes puff slightly and the cheese is melted and browned in places, about 30 minutes.
Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.
Leftovers can be kept, covered, in the refrigerator for up to 5 days.
Microwave until piping hot to reheat.
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