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1
Place the diced potatoes into a medium pot, add the bottle of beer, add water to cover by 1/2 an inch and then add the salt. Bring potatoes to a boil over high heat, and then reduce heat to medium-high. Boil until the potatoes are fork tender. Depending on the size of your potato cubes, this should take between 15 and 20 minutes. Remove the potatoes from the heat and drain. Set aside.
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2
In a large Dutch oven or skillet, melt the butter and olive oil together, over medium-high heat. When the butter is melted, add the onions and cook just until softened. Add the garlic powder, paprika, black pepper, and parsley and cook for 1 minute.
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3
Stir the drained potatoes and diced corned beef into the Dutch oven or skillet and cook for 2 minutes. Stir in the Dijon mustard and maple syrup and cook for 5 minutes. Empty the contents of the pot into a large mixing bowl.
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4
Add the cream and mix on low-speed until the mixture resembles the consistency of mashed potatoes. You may need to add additional butter or cream to get the desired consistency. Serve!
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5
Notes:
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6
1. I used a brown ale in this recipe, but you can use whatever type of beer you have on hand.
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2. You can replace the Irish butter with traditional butter, and the heavy whipping cream with milk.
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3. Don't let the beer/water mixture boil over or it will make a complete mess of your stove.
