The Best Irish Potatoes

Name: The Best Irish Potatoes
Total time: 120
Yield: 8
Ingredients: 8 large russet potatoes; 1 tablespoon butter; 0.5 small onion, minced; salt and ground black pepper to taste; 0.5 cup butter, melted; 0.5 cup heavy whipping cream; 0.5 cup half-and-half; 0.25 teaspoon paprika; 2 tablespoons chopped fresh parsley

Recipe by LillyfromPhilly from allrecipes.com

Dinner,Side Dish 2 Hr.

Ingredients

8 servings

•

8 large russet potatoes
•

1 tablespoon butter
•

0.5 small onion, minced
•

salt and ground black pepper to taste
•

0.5 cup butter, melted

•

0.5 cup heavy whipping cream
•

0.5 cup half-and-half
•

0.25 teaspoon paprika
•

2 tablespoons chopped fresh parsley

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil and cook for 10 minutes; drain. Set potatoes aside to cool.
Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
Preheat an oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking dish with 1 tablespoon butter.
Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
Drizzle melted butter, whipping cream, and half-and-half over potato mixture; season with paprika.
Bake in the preheated oven until the top is bubbling, about 30 minutes.
Garnish with chopped fresh parsley to serve.