Potato Pie Three Ways (Mashed Potato Pie)
Potato Pie Three Ways (Mashed Potato Pie)
Ingredients
For the Rosti Crust
- 1 1/2 pounds russet potatoes, peeled, parboiled for 5 minutes, then grated
- 3 tablespoons clarified butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Smooth Mashed Potato Filling
- 1 pound yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons unsalted butter, cubed
- 1/4 cup whole milk, warmed
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9-inch fluted tart tin with removable bottom.
⏱️ 5 min•🌡️ 400
- 2
For the Rosti Crust: In a large bowl, combine the parboiled and grated russet potatoes with 2 tablespoons of clarified butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix well to ensure potatoes are evenly coated.
⏱️ 10 min
- 3
Heat the remaining 1 tablespoon of clarified butter in a large non-stick skillet over medium-high heat. Add the seasoned grated potatoes and cook, stirring occasionally, for 5-7 minutes until slightly softened and beginning to brown.
⏱️ 7 min
- 4
Press the partially cooked rosti mixture firmly and evenly into the prepared tart tin, extending up the sides to form a crust. Bake for 20-25 minutes, or until golden brown and crisp. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400
- 5
For the Smooth Mashed Potato Filling: Place the 1-inch chunks of Yukon Gold potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender.
⏱️ 20 min
- 6
Drain the potatoes thoroughly. Pass them through a potato ricer into a clean saucepan. Add the cubed unsalted butter and warmed whole milk. Stir over low heat until the butter is melted and the mixture is smooth and creamy.
⏱️ 10 min - 7
Remove from heat and quickly stir in the egg yolks. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until just combined and smooth.
⏱️ 3 min
- 8
Spoon the smooth mashed potato filling into the pre-baked rosti crust, spreading it evenly. Return the pie to the oven and bake for another 15-20 minutes, or until the top is lightly golden and heated through.
⏱️ 20 min•🌡️ 400
- 9
Let the potato pie rest for 5 minutes before carefully removing it from the tart tin. Slice and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Pie Three Ways (Mashed Potato Pie)
Ingredients
For the Rosti Crust
- 1 1/2 pounds russet potatoes, peeled, parboiled for 5 minutes, then grated
- 3 tablespoons clarified butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Smooth Mashed Potato Filling
- 1 pound yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons unsalted butter, cubed
- 1/4 cup whole milk, warmed
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9-inch fluted tart tin with removable bottom.
⏱️ 5 min•🌡️ 400 - 2
For the Rosti Crust: In a large bowl, combine the parboiled and grated russet potatoes with 2 tablespoons of clarified butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix well to ensure potatoes are evenly coated.
⏱️ 10 min - 3
Heat the remaining 1 tablespoon of clarified butter in a large non-stick skillet over medium-high heat. Add the seasoned grated potatoes and cook, stirring occasionally, for 5-7 minutes until slightly softened and beginning to brown.
⏱️ 7 min - 4
Press the partially cooked rosti mixture firmly and evenly into the prepared tart tin, extending up the sides to form a crust. Bake for 20-25 minutes, or until golden brown and crisp. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400 - 5
For the Smooth Mashed Potato Filling: Place the 1-inch chunks of Yukon Gold potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender.
⏱️ 20 min - 6
Drain the potatoes thoroughly. Pass them through a potato ricer into a clean saucepan. Add the cubed unsalted butter and warmed whole milk. Stir over low heat until the butter is melted and the mixture is smooth and creamy.
⏱️ 10 min - 7
Remove from heat and quickly stir in the egg yolks. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until just combined and smooth.
⏱️ 3 min - 8
Spoon the smooth mashed potato filling into the pre-baked rosti crust, spreading it evenly. Return the pie to the oven and bake for another 15-20 minutes, or until the top is lightly golden and heated through.
⏱️ 20 min•🌡️ 400 - 9
Let the potato pie rest for 5 minutes before carefully removing it from the tart tin. Slice and serve warm.
⏱️ 5 min