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All that’s left of my great-grandparents and their store are sweet memories. But she also left a legacy of preparing good, home cooking that was the definition of ‘comfort food’ in those that came after her. In honor of St. Patrick’s Day and Grandma Rosie Adeline, we present recipes featuring Irish potatoes from our ‘What’s Cookin’ at First Security’ cookbook. What better way to celebrate St. Patrick’s Day?
These recipes can be found in the ‘Vegetables and Side Dishes’ sections of our cookbook.
CREAMED POTATOES AND GREEN PEAS
Prep Time: 30 minutes
1 pound small red Irish potatoes
2 ½ cups frozen green peas
¼ cup butter, cubed
1 green onion, sliced
¼ cup flour
½ teaspoon salt
Dash of pepper
2 cups milk
Scrub and quarter potatoes.
In a medium saucepan, cook potatoes in boiling water for about 10 minutes.
Add the peas and cook 5 minutes longer, or until tender. (It may be necessary to add a bit more water.)
While the potatoes and peas cook, melt the butter in another pan.
Add onion and sauté until tender.
Stir in the flour, salt and pepper until blended.
Gradually add the milk while stirring.
Bring to a boil and cook for 1-2 minutes or until thickened.
Drain potatoes and peas and toss with sauce.
Nutritional Information per serving:
Calories from fat: 66
Carbohydrates: 21.6 grams
Sodium: 223 milligrams
RED SKINNED, GARLIC MASHED POTATOES
Prep Time: 1 ½ hours
7 cloves garlic
Olive oil, to drizzle
1 ¼ pounds red-skinned potatoes, washed and quartered
2½ cup water
3 cubes chicken flavored bouillon
¼ cup cream cheese
2 tablespoons chopped, fresh parsley
Heat oven to 400 degrees.
Slice off the end of the garlic bulbs.
Drizzle with olive oil and wrap in aluminum foil.
Roast in oven for 45 to 50 minutes or until soft.
In a large saucepan, bring potatoes, water and bouillon to a boil.
Reduce heat, cover, and cook for 20 to 25 minutes or until potatoes are tender.
Drain, reserving the cooking liquid.
Mash potatoes with a potato masher or beat with electric mixer.
Add roasted garlic and cream cheese to potatoes.
Gradually beat in enough cooking liquid to make potatoes light and fluffy.
Stir in parsley and serve.
Nutritional information per serving:
Calories from fat: 73
Carbohydrates: 16.3 grams
Sodium: 586 milligrams
CHEESY RANCH POTATOES
8-10 new potatoes
1 stick butter
Salt and pepper to taste
4-6 slices uncooked bacon, chopped
2 cups grated cheddar cheese
2 cups grated Mozzarella cheese
2 cups grated colby cheese
One (16 ounce) bottle ranch salad dressing
Heat oven to 350 degrees.
Wash and cube potatoes, leaving skin on.
Boil until almost tender, about 10 minutes.
In a large casserole dish, layer potatoes.
Dot with butter and season with salt and pepper.
Sprinkle uncooked bacon over potatoes.
Top with shredded cheeses.
Pour ranch dressing over cheese layer.
Bake until potatoes are tender, bacon is done and cheese is fully melted.
Nutritional information per serving:
Calories from fat: 316
Carbohydrates: 19.7 grams
Sodium: 940 milligrams
Employees and customers of First Security Bank have contributed their favorite recipes to What’s Cookin’ at First Security, a cookbook that benefits Arkansas Foodbank. They feature over 2,000 recipes and are available at any First Security Bank location for $20.
Arkansas Women Blogger member Mary Wood is a lifetime lover of words. She hails from the suburbs of Nimrod, Arkansas where she is co-owner and number one stacker of wood in her family's sawmill. She loves playing in the dirt and raising a zoo-load of animals on their family farm. Her passions include living life with her husband Steve, son Caleb and all-grown-up daughters Rebecca and Rachel and son-in-law Matt. Homeschooling, writing women's Bible studies, and renovating their home fill up the remainder of her time.