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.