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Mashed Potato Pie

by Katie Aubin featured in Fulfilling Homemade Potato Recipes

Inspired by tasty.co

Ingredients

for 10 serving

  • 60 butter crackers
  • 1 egg
  • 3 tablespoons
    unsalted butter, melted
  • 4 russet potatoes, peeled and boiled
  • 1 tablespoon
    unsalted butter
  • 1 ¼ cups
    sour cream, divided (290 g)
  • ½ cup
    milk (120 mL)
  • 1 ½ teaspoons
    salt
  • 1 teaspoon
    pepper
  • 2 cups
    shredded cheddar cheese (200 g)
  • 11 strips bacon, cooked and chopped
  • ½ cup
    green onion, chopped (75 g)

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Preparation

  1. Preheat oven to 350°F (180°C).
  2. Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
  3. Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (23-inch) pie dish to create the crust.
  4. Use a measuring cup to smooth the surface. Once the surface is smooth, use a fork to prick the base and sides of the crust.
  5. Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
  6. Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, ¼ cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
  7. Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
  8. Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
  9. Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
  10. Bake for 20 minutes.
  11. Serve with sour cream and green onions.
  12. Enjoy!
 

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