Mashed Potato Pie
Mashed Potato Pie
Why is it that sweet potatoes get all the pie love at Thanksgiving? I’m an equal opportunity potato lover and I really wanted to give some regular old potatoes a chance. I called my friend John, a true gourmand, and talked through the idea. Together we decided I could make this pie just like I would a sweet potato pie but without the added sugar.
John suggested I add garlic and some freshly grated good cheddar cheese. Miracle of miracles, I had all the ingredients in the house already so my kid and I got right to work.
We undercooked the potatoes ever so slightly before whipping them up with butter, milk and eggs. This gave the pie that country look and an excellent texture. The pie came out even better than we had imagined. It’s going to make a great Thanksgiving side. Before we head over to the recipe, I’m dying to know what you think of the new website?
Mashed Potato Pie Recipe
Thanksgiving Planning: Can be made 1 day ahead and reheated.
Prep Time: 15 mins Cooking Time: 45 mins to 1 hour
2 to 3 russet potatoes (2 cups mashed)
1/2 stick butter (softened)
2/3 cup milk
1 tablespoon minced garlic
1 cup good shredded cheddar
salt & fresh ground pepper
good pie dough
Preheat oven to 350 degrees. Peel and cut potatoes into chunks and boil for 30 to 40 minutes until tender. Drain and transfer to a mixing bowl. Break apart with a fork. Add butter and garlic. Use a stand mixer to blend together and then add milk. Slowly add eggs while continually beating on medium speed until mixture is mostly smooth. (You’ll want some chunks of potato for texture.) Stir in cheese by hand and add salt and pepper to taste. Pour filling into unbaked pie crust and bake for 45 to 50 minutes or until knife comes out clean. It will come out of the oven puffy but allow it to cool a bit / drop before slicing and serving.