Description: Stampy is a humble, survival-era Irish dish made from mashed turnips or potatoes, lightly salted, and eaten cold. It was commonly prepared in leaner times and served as a filling, no-fuss meal. Though simple, it reflects the resilience and ingenuity of Irish rural cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

• 4 medium floury potatoes or 2 medium turnips (or a mix)
• 1–2 tsp salt (to taste)
• Optional: a knob of butter or a drizzle of cream (modern twist)

Instructions:

1.Peel & Boil:
Peel the potatoes or turnips. Chop into chunks and boil in lightly salted water until soft (about 20–25 minutes).

2.Drain & Mash:
Drain thoroughly. Mash until smooth. You can add a pinch more salt at this stage or a little butter if desired, though traditional versions used none.

3.Cool & Set:
Spread the mash into a shallow dish and allow it to cool completely. It will firm up slightly as it cools.

4.Serve Cold:
Cut into rough slices or scoop into portions. Traditionally eaten plain, though sometimes with buttermilk or bread. Garnish with chopped parsley if desired.

This dish was often made in the evening and eaten cold the next day, straight from the dish or with a bit of sour milk.