POTATO Cake Irish

GRANNY'S POTATO CAKE

2 c. white sugar 1 c. butter 1 c. hot mashed Irish potatoes 1/2 c. sweet milk 3 c. flour 4 eggs, well beaten 1 c. chopped walnuts or pecans 1 tsp. melted chocolate 1 tsp. cinnamon, cloves 1 tsp. vanilla 2 tsp. baking powder Sift flour, cinnamon, cloves, and baking powder. Combine sugar and butter; cream together. Add mashed potatoes, then add the eggs; beat well. Mix in flour mixture and milk; add vanilla and nuts. Bake in 3 layer pans at 350 degrees until toothpick comes out clean.

FROSTING:

1 box powdered sugar
1/2 c. Crisco
2 tbsp. cocoa
4 tsp. coffee
1 tsp. vanilla

Mix in enough cream to make filling soft enough to spread.

 

 

IRISH MASHED POTATOES

ingredients

• 3 pounds peeled Yukon gold or red potatoes, halved
• 2 1/2 cups coarsely chopped cabbage
• 6 garlic cloves, peeled
• 1 chicken-flavored bouillon cube
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/4 cup fat-free milk
• 1/4 cup fat-free sour cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
3. Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
4. Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.

Cooking Light 
NOVEMBER 1999