mashed potato pie


Compensation was provided by Safeway, Vons, Randalls and Tom Thumb stores via Mode Media.

Growing up in an Italian-American family, Thanksgiving traditions were always a mash up of old and new—baked ziti served before the turkey is normal in every household, right? Eventually the baked ziti was weaned from our holiday table. In its place came a rich, cheese laden mashed potato pie that was a meal in itself. It was a hefty helping of buttery, whipped potatoes, seasoned with milk, mozzarella cheese, locatelli cheese, and prosciutto, all baked in a huge rectangular tray.

As I grew older, and began hosting my own Thanksgiving, many of those food traditions changed. Mikey began making a homemade stuffing, and I swapped in fresh cranberry sauce for the canned one that graced so many of our meals. One year I really went renegade and made an incredible spoonbread pudding in lieu of the potatoes. I don’t suggest ever doing something that radical unless you’re ready for a revolt. Most of my family tried it, and some even liked it (Mikey and I loved it, thank you very much) but my uncle was a stubborn one who refused to take a taste. He insisted he didn’t like it, even though he’d never tried spoonbread in his life. My family is not very open to change when it comes to their food. As I think back to that Thanksgiving ten years ago, I realize I was the one in the wrong. I should’ve approached the menu much the way I do cooking for my daughters. Change works best when it’s paired with something familiar.

Mashed Potato Pie | In Jennie's Kitchen

When Mode Media, my ad network, asked me to partner with them for a Thanksgiving post, I knew just what classic recipe I would put a unique twist on. The beloved mashed potato pie was on the chopping block. How could I reinvent it to satisfy both my needs for something new and their tastes?

For starters, I kept the mashed potato base simple with just a couple of pats of butter. I decided it was best to allocate the calories to the cheese and eggs I’d be adding to make this soufflé-like pie. I also swapped out the mozzarella my family usually used, and added a combination of grated Gruyere cheese and fresh ricotta. The pie puffs up slightly towards the end of cooking, and takes on a lovely golden hue. A little rest before serving ensures neat slices to serve alongside the turkey and other fixin’s.

Mashed Potato Pie | www.injennieskitchen.com

Visit your nearest Safeway, Vons, Randalls, or Tom Thumb store this holiday season to make your holiday shopping easy and affordable. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Safeway, Vons, Randalls and Tom Thumb stores.

Mashed Potato Pie

Serves 8

3 large russet potatoes, peeled and diced

2 tablespoons (28 grams) butter

3/4 cup (140 grams) ricotta cheese

2 large eggs, lightly beaten

4 ounces (56 grams) Gruyere cheese, grated

Pinch of freshly grated nutmeg

Salt and freshly ground black pepper, to taste

1. Add the potatoes to a 4-quart pot. Fill with enough water to cover the potatoes. Bring to a boil. Reduce to a simmer. Cook until the potatoes are very tender when pierced with a fork.

2. Meanwhile, preheat the oven to 375F. Grease the sides and bottom of a 9-inch pie plate.

3. Drain the potatoes, and return them back to the pot. Add the butter. Cover with a lid for 2 minutes, allowing the butter to melt. Using a hand held mixer on medium-low speed, beat the potatoes just until they’re smooth (be careful not to overbeat, or they’ll become gummy).

4. Stir in the ricotta cheese, eggs, and half of the Gruyere cheese. Season with salt and pepper. Spread the mashed potato mixture into the prepared pie plate. Evenly sprinkle the remaining Gruyere cheese on top.

5. Bake 45 to 50 minutes, until the top is slightly puffed and golden brown. Remove from the oven, and let rest 15 to 20 minutes before serving.

{Make Ahead} The pie may be made through step 4 the night before. Cover with foil or plastic, and store in the fridge. Remove one hour before ready to bake, to let it come to room temperature.

11 Comments

  • Mallory @forkvsspoon

    So, I have never had mashed potato pie and I think I have been missing out in life. Crazy idea…but could a savory pie crust on the bottom (blind bake) fly? Just like me to think carb on carb 🙂

  • Lori

    I LOVE potatoes and can’t wait to try this. It looks amazing. Thanksgiving is too far away so I’ll have to make this recipe this weekend.

  • Amy

    I may need to make this sooner than Thanksgiving! I have a bunch of leftover mashed potatoes from last night’s dinner and was wondering what to do with them. I’ll see if this works with reheating some potatoes and adding the other ingredients. Thanks!

  • Jennifer Perillo

    I think it’d work fine Mallory, since it has a long bake time. Let us know if you give it a try. 🙂
    -Jennie

  • Natalia

    Omg Jen! I might have this pie multi-task as an awesome topping for a shepherd’s pie instead of the usual mashed potato topping. Thank you for bringing us such inspirational recipes.

  • lisa caggiano

    First of all, I just watched you on Food Curated..You are so adorable! Love you! I love life like you and am always talking out loud to life! I am finally confident in myself and so happy to not care what others think…I went right to this blog you mentioned and omg! Do you think you could post your original mashed potato pie with the prosciutto/mozzarella that you talked about? Sounds so yummy…thank you and so glad to have found you! God bless you and your girls…Of course, the new pie recipe sounds delicious too..going to try also..

  • Jennifer Perillo

    Hi Lisa,

    Thank you for stopping by, and I hope to see you here often. And thanks for the kind words. I don’t have the original recipe, as we just made it off the top of our heads. If I find myself making it again, I’ll try to jot it down, and share here.

    -Jennie