If you’re planning to make classic corned beef and cabbage, you might be wondering what kind of potatoes will make your meal truly delicious. With so many potato varieties out there, choosing the right one can make a big difference in flavor, texture, and how well everything comes together on your plate. In this guide, we’ll break down the best potatoes to use for corned beef and cabbage, explain why they work so well, and share some helpful cooking tips to ensure your meal is a success.
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Why Choosing the Right Potato Matters
Potatoes are more than just a filler in corned beef and cabbage—they’re an essential part of the dish. The right potato will soak up all those savory flavors from the broth without turning mushy or falling apart. The wrong potato, on the other hand, can disintegrate during cooking or taste bland. Let’s explore which potatoes are best and why.
Best Potato Types for Corned Beef and Cabbage
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Yukon Gold Potatoes
Yukon Golds are a top pick for corned beef and cabbage. They have a creamy texture and a buttery flavor that complements the salty, savory notes of corned beef perfectly. Yukon Golds hold their shape well during simmering, so you won’t end up with mushy potatoes.
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Red Potatoes
Red potatoes are another excellent choice. Their waxy texture keeps them firm even after long cooking times, making them ideal for boiling or simmering in a stew-like dish. Plus, their thin skin adds a nice pop of color to your plate.
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New Potatoes
New potatoes (young, small potatoes) are naturally waxy and stay intact during cooking. Their mild flavor soaks up the juices from the corned beef and cabbage beautifully, making every bite flavorful.
Potato Varieties to Avoid
While russet potatoes are popular for baking or mashing, they’re not a great fit for corned beef and cabbage. Russets are high in starch and tend to fall apart or become grainy when boiled for long periods. Stick to waxy or all-purpose potatoes for this dish.
How to Prepare Potatoes for Corned Beef and Cabbage
- Wash Thoroughly: Since you’ll likely leave the skins on (especially with red or Yukon Gold potatoes), scrub them well to remove any dirt.
- Cut Evenly: Cut your potatoes into evenly sized chunks—about 1½ to 2 inches—so they cook at the same rate as your other vegetables.
- Add at the Right Time: To prevent overcooking, add your potatoes to the pot about halfway through the simmering process. This way, they’ll be tender but not falling apart when everything is done.
Tips for the Perfect Corned Beef and Cabbage
- Don’t Overcrowd: Give your vegetables and meat enough space in the pot so everything cooks evenly.
- Taste as You Go: Broth can become salty as it reduces. Taste before serving and adjust seasoning if needed.
- Leave Skins On: Potato skins add texture, nutrients, and help hold the potato together during cooking.
- Add Carrots and Cabbage Last: These cook faster than potatoes and beef, so add them near the end of cooking time.
- Let It Rest: After cooking, let your corned beef rest before slicing. This helps retain juices and flavor.
Frequently Asked Questions
- Can I use sweet potatoes?
- You can use sweet potatoes if you like their flavor, but keep in mind they’ll be softer and sweeter than traditional options. Most people prefer waxy white or yellow potatoes for classic corned beef and cabbage.
- What’s the best way to store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave with a splash of broth to keep everything moist.
- Do I need to peel my potatoes?
- Nope! Leaving the skins on is recommended for both flavor and texture. Just give them a good scrub before cooking.
- Can I make this dish in a slow cooker?
- Absolutely! Add your potatoes about halfway through the total cooking time in your slow cooker so they don’t get too soft.
- How do I keep my potatoes from getting mushy?
- The key is choosing waxy or all-purpose potatoes (like Yukon Gold or red potatoes) and adding them at the right time—usually after the meat has cooked for a while but before adding carrots and cabbage.
Bonus: Flavorful Add-Ins
If you want to take your corned beef and cabbage up a notch, consider adding one or more of these extras:
- Onions: Add sliced onions for sweetness and extra flavor depth.
- Garlic: A couple of smashed garlic cloves can infuse the broth with delicious aroma.
- Bay Leaves & Peppercorns: These classic spices add subtle complexity to the cooking liquid.
- Dill or Parsley: Sprinkle fresh herbs over the finished dish for brightness and color.
The Bottom Line
The best potatoes for corned beef and cabbage are Yukon Golds, red potatoes, or new potatoes—varieties that hold their shape and soak up flavor without turning mushy. Avoid starchy russets, cut your potatoes evenly, and add them at the right time for a hearty, satisfying meal that everyone will love. With these tips in hand, you’re ready to make a comforting classic that’s perfect for St. Patrick’s Day or any cozy family dinner!