Irish Potato Stuffing recipe

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Potato is used in a traditional Irish stuffing which can be used to stuff pork steaks or pork tenderloin.

Makes enough to stuff one pork steak or pork tenderloin


340g potatoes, peeled (use floury potatoes, not waxy ones)
1 medium onion, peeled and chopped finely
2 sprigs of thyme, leaves only
Salt and white pepper
25g butter, melted


1. Boil the potatoes until they are fork-soft. Drain and dry in the pan for 30 seconds.

2. Fry the onion gently until soft and translucent, but not coloured.

3. Mash the potatoes until you have no lumps, add the thyme and onions and lightly season with salt and pepper. If you are using salted butter in the next step, don’t use too much salt.

4. Add a little melted butter until the mixture is creamy but still stiff – you may not use all of the butter. Adjust the seasoning. Cool and use to stuff the pork, tying the pork to make sure the stuffing doesn’t fall out.

Recipe variations and tips

–  Whenever you cook onions, make sure to cook them fully – it takes at least 10 minutes for them to become soft – if they’re not cooked through they may not cook through in the resulting dish.

– Add cooked chopped bacon or pancetta to the stuffing.

– Use shallots instead of a plain onion – you’ll need 2 shallots.

– We use thyme in this recipe but you can also use sage (use it sparingly as it is very strong) or parsley or a mixture of all three. You can also use dried mixed herbs – add them to the butter when you are melting it as dried herbs need to be heated to release their flavour before adding to the stuffing.


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