Ryan's potato casserole
( SERVES 6 )
A tasty accompaniment. It can be prepared ahead and baked just before serving.
- Peel the potatoes and cut into quarters. Boil in salted water, until tender. Drain well and mash.
- Gradually beat in the sour cream, onion and egg. Spoon into a greased 20-23cm casserole. Dot with the butter. If preferred, cover and refrigerate for 1-2 hours. Return to room temperature before baking.
- Bake in a preheated 180C oven for about 35 minutes or until hot and golden.
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