I was busy making our traditional Corned Beef and Cabbage and I had also make Irish Coffee Cupcakes earlier so the Bailey’s Irish Cream was out in the kitchen. All day I kept thinking I bet that would be good in mashed potatoes. I know it seems slightly weird but I have put alcohol in potatoes before and cream well that’s a no brainer. Hmmm. I had boiled the potatoes and dribbled a little of the bailey’s on one and tasted it, well it was good, gave it a rich decadent taste almost like a truffle oil. I made my husband try it , he said I think your right, so I went for it. Subtle and creamy, decadent and delicious, these will become tradition for all St. Patrick’s Days to come.
Bailey’s Irish Cream Mashed Potatoes
about 10 med sized yukon gold potatoes
1/2 stick butter
1 t salt
1/2 t black pepper
2 T Bailey’s Irish Cream
1/3-1/2 c milk
Boil potatoes until tender
sprinkle with salt
add butter, Bailey’s, and 1/3 c milk. Mash until smooth adding more milk if needed, add pepper and salt to taste.
St. Patrick’s Day is one of my favorite holidays, that figures since I am German. However, I always feel a little Irish this time of year, I think we all do. So celebrate and make these delicious Mocha Cupcakes with Bailey’s Irish Cream Frosting. This recipe makes about 10 cupcakes, double it if you are having the whole family over of a party.
Irish Coffee Cupcakes
for the mocha cake
1 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
2 T instant espresso coffee crystals
1 t baking powder
1/4 t baking soda
3/4 c milk
1/4 c shortening
Preheat oven to 350
Combine all dry ingredients into a bowl. Add milk, shortening and vanilla, beat on med speed for 2 minutes. Add egg and beat 2 more minutes.
Pour into muffin tins lined with baking cups. (I use an ice cream scoop, so that they are all filled evenly) Bake for about 22 minutes or until a toothpick comes out clean.
Bailey’s Irish Cream Frosting
1/4 c butter softened
2 1/2 c powdered sugar
1 T Bailey’s Irish Cream
2 T milk
Cream butter on low-med speed until smooth, add 2 c powdered sugar and beat until combined. Add Bailey’s and milk, beat until smooth. Add remaining 1/4 of powdered sugar slowly until frosting is desired consistency.
Frost cup cakes and sprinkle with nutmeg or cinnamon if desired.