As the patron saint of Ireland, well, he wasn't exactly a biggie in Mediterranean circles.
Still, we ought to prepare something to remember him by.
I mean, he is a saint, and still on the calendar.
When I was growing up in College Point I had many Irish neighbours.
The big debate among my classmates was whether the proper meal was corned beef and cabbage or lamb stew.
As a Maltese, St. Patrick's Day was not my field of expertise.
So I stayed out of it and ate a Kwarezimal.
This is a very good casserole which would go nicely with the corned beef.
Or it could stretch out the lamb stew.
Or it would go well with pork or sausages.
Or just serve the casserole with Irish soda bread.
Your Irish vegetarian guests would love it.
Like I said, St. Patrick is not my field of expertise.
Mashed Potato Casserole
Grease a large baking dish
Preheated oven to 425º
Place in a large heavy pot
5 large russet potatoes, peeled and cubed
Add salted water to cover and bring to a boil.
Reduce heat to medium and cook until tender, 10 to 20 minutes.
While the potatoes are cooking,
place into another pot of boiling salted water (about an inch)
6 Cups green cabbage, shredded
Cook, stirring occasionally, until tender, about 6 minutes.
Drain and set aside.
When the potatoes are tender, drain and return the potatoes to the pot.
Place over low heat and shake, uncovered, for about 30 seconds to
evaporate excess moisture. Remove from heat and mash the potatoes.
Add to the potatoes
4 ounces cream cheese, softened & cut into pieces
1 teaspoon salt
Mash until smooth.
1/2 Cup green onions, thinly sliced
the cooked cabbage
Adjust seasoning with salt and pepper.
Spread mixture in the greased baking dish.
1 Cup old cheddar cheese, grated
Bake casserole, uncovered, for 30 to 50 minutes.
Happy St. Patrick's Day!