Triple Cream Irish Mashed Potatoes 🥔🧈
These Triple Cream Irish Mashed Potatoes are the kind of side dish that quietly steals the show. Rich, ultra-creamy, and loaded with butter, cream cheese, sour cream, and heavy cream, they’re everything you want when comfort food is non-negotiable.
Whether you’re serving them alongside corned beef, roast chicken, or a holiday ham, these mashed potatoes are smooth, fluffy, and downright indulgent — no gravy required (but always welcome 😉).
Why You’ll Love These Triple Cream Irish Mashed Potatoes
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Ultra-creamy texture thanks to four dairy stars
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Simple ingredients you probably already have
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Perfect for holidays like St. Patrick’s Day, Thanksgiving, or Christmas
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Easy to make ahead and reheat beautifully
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Seasoned just right with garlic and Creole seasoning for extra flavor
Equipment Needed
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8-quart stock pot
-
Vegetable peeler
-
Sharp knife & cutting board
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Colander
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Hand mixer (or potato masher for a more rustic texture)
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Measuring cups & spoons
Ingredients
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5 large russet potatoes, peeled and diced
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Water (enough to cover potatoes by at least 3 inches)
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2 tablespoons salt (for boiling water)
Creamy Base:
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1 stick butter
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8 oz cream cheese
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8 oz sour cream
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8 oz heavy cream
Seasonings (to taste):
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Salt
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Black pepper
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Garlic powder
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Tony Chachere’s (or your favorite Creole seasoning)
How to Make Triple Cream Irish Mashed Potatoes
Step 1: Boil the Potatoes
Add the diced potatoes to an 8-quart pot. Cover with water by at least 3 inches and stir in 2 tablespoons of salt. Bring to a boil and cook until the potatoes are fork-tender.
Drain well and set aside.
Step 2: Make the Creamy Base
Using the same pot, add:
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Butter
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Cream cheese
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Sour cream
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Heavy cream
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Salt, pepper, garlic powder, and Creole seasoning
Cook over medium-low heat, stirring frequently, until the butter and cream cheese are fully melted and everything is smooth and well combined.
Step 3: Cream the Potatoes
Add the drained potatoes back into the pot with the creamy mixture.
Use a hand mixer to beat the potatoes until smooth, fluffy, and fully creamed. Taste and adjust seasoning as needed.
Step 4: Serve
Serve hot with an extra pat of butter on top if desired. These mashed potatoes are rich, indulgent, and perfect straight from the pot.
What to Serve With Triple Cream Irish Mashed Potatoes
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Corned beef or pot roast
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Roast chicken or turkey
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Meatloaf or hamburger steak
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Holiday ham
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Smothered pork chops
They’re especially good with anything that has a little sauce or gravy.
Expert Tips for the Best Triple Cream Mashed Potatoes
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Russet potatoes give the fluffiest texture
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Warm dairy blends more smoothly than cold
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Start light on Creole seasoning and build — it adds flavor fast
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For extra richness, finish with melted butter on top
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Prefer chunkier potatoes? Use a masher instead of a mixer
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Reheat:
Warm on the stovetop or microwave with a splash of milk or cream, stirring until smooth.
FAQs
Can I make these ahead of time?
Yes! Make them a day ahead and reheat gently with added cream.
Can I freeze mashed potatoes?
You can, but the texture is best fresh or refrigerated due to the high dairy content.
Are these spicy?
No — the Creole seasoning adds flavor, not heat. Adjust to taste.
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Triple Cream Irish Mashed Potatoes 🥔🧈
Equipment
- 8 qt stock pot
- Vegetable Peeler
- sharp knife and cutting board
- Colander
- Hand mixer
- measuring cups and spoons
Ingredients
- 5 large russet potatoes peeled and diced
- Water enough to cover potatoes by at least 3 inches
- 2 tablespoons salt for boiling water
Creamy Base:
- 1 stick butter
- 8 oz cream cheese
- 8 oz sour cream
- 8 oz heavy cream
Seasonings (to taste):
- Salt
- Black pepper
- Garlic powder
- Tony Chachere’s or your favorite Creole seasoning
Instructions
- Add the diced potatoes to an 8-quart pot. Cover with water by at least 3 inches and stir in 2 tablespoons of salt. Bring to a boil and cook until the potatoes are fork-tender.
- Drain well and set aside.
- Using the same pot, add: butter, cream cheese, sour cream, heavy cream, salt, pepper, garlic powder, and Creole seasoning.
- Cook over medium-low heat, stirring frequently, until the butter and cream cheese are fully melted and everything is smooth and well combined.
- Add the drained potatoes back into the pot with the creamy mixture.
- Use a hand mixer to beat the potatoes until smooth, fluffy, and fully creamed. Taste and adjust seasoning as needed.
- Serve hot with an extra pat of butter on top if desired. These mashed potatoes are rich, indulgent, and perfect straight from the pot.
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