Potato Pie(Recipe Can Be Divided For Smaller Portions)
A hearty potato pie featuring creamy mashed potatoes, melted mozzarella, and Parmesan, perfect for comforting family dinners or casual gatherings with rich, cheesy flavors.
Ingredients
Instructions
- Boil peeled and quartered potatoes in salted water until tender.
- Drain and replace in the pot.
- Allow the potatoes to cool for 5 to 10 minutes.
- Mash the potatoes together, adding eggs one at a time.
- Add enough eggs until the mixture has a yellow tint.
- Stir in salt, pepper, and grated Parmesan cheese to taste.
- Fold in the cubed mozzarella cheese.
- Sprinkle bread crumbs on top for baking.
- Bake until golden brown and heated through.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream while mashing the potatoes. If you're short on eggs, you can substitute each egg with 1/4 cup of applesauce or mashed bananas for a vegetarian option. To enhance flavor, add garlic powder or herbs like thyme or rosemary along with the cheese. This potato pie is a fantastic way to use up leftover mashed potatoes too.
Serving Suggestions
Serve the potato pie warm with a side salad or steamed vegetables to balance the richness of the cheese. It pairs beautifully with Tennessee Biscuits for a hearty meal or can be enjoyed as a standalone dish. Consider drizzling with a bit of hot sauce or serving with a dollop of sour cream for an extra kick.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato pie in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method helps retain its crispy top.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Pie(Recipe Can Be Divided For Smaller Portions) contains roughly 1722 calories, with 39g protein, 238g carbohydrates, and 68g fat. It is an excellent source of potassium (105% of the Daily Value), protein (79% of the Daily Value), and vitamin C (72% of the Daily Value). Note that it is relatively high in sodium, at 941mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato pie ahead of time?
Yes, you can prepare the potato pie a day in advance. Assemble the pie, cover it tightly with plastic wrap, and refrigerate. Just be sure to add the breadcrumbs right before baking for that perfect crispy top. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time.
What kind of potatoes are best for this recipe?
Russet or Yukon Gold potatoes are ideal for this pie due to their starchy texture, which yields a fluffy mash. Avoid waxy potatoes like red or fingerling potatoes, as they won't give the desired creamy result. If you're feeling adventurous, experiment with sweet potatoes for a unique twist!
Can I freeze potato pie?
Yes, you can freeze potato pie for up to 2 months. To do this, bake it first, then let it cool completely. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To reheat, thaw overnight in the refrigerator and bake until warmed through. This makes a great meal prep option!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).