SAVORY MASHED POTATO PIE
I haven't tried this yet, but it caught my eye off another website! This looks like total comfort food on a chilly night. This is a meal in itself with just a simple salad.
Provided by VickyJ
Categories Savory Pies
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 450°F
- Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
- Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
- Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
- Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 311.8, Fat 22, SaturatedFat 11.4, Cholesterol 38.9, Sodium 400.2, Carbohydrate 22.8, Fiber 1.7, Sugar 2.1, Protein 6.8
SAVORY POTATO TART
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
- Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
- Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
- Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
- Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram
SAVORY MASHED POTATO PIE
Number Of Ingredients 18
Steps:
- Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch deep-dish pie pan or 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool while preparing mashed potatoes.Meanwhile, in large saucepan, combine water, butter, salt, garlic powder and pepper. Bring to a boil. Remove from heat stir in potato flakes, 1/2 cup sour cream and bacon bits mix well. Sprinkle 1/2 cup onions over bottom of cooled baked shell sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomatoes around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.Reduce oven temperature to 400°F. Bake pie for 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges top each serving with 1 tablespoon sour cream. Nutrition Per Serving: Calories 390 Protein 9g Carbohydrate 33g Fat 25g Sodium 590mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SKIN-ON SAVORY MASHED POTATOES
This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
Provided by Moonharehayashi
Categories Mashed Potatoes
Yield 8
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
- Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g
MASHED POTATO PIE
I don't know where this recipe originated, but it has been an old stand by on my mom's dinner party tables for years. It actually bakes up to look quite impressive. Please don't try to substitute fresh mashed potatoes (believe me I have tried) the instant box stuff provides the perfect texture.
Provided by Richard-NYC
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Make mashed potatoes according to package directions for 7-8 servings.
- Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
- Pile mixture into a 9-inch deep dish pie plate.
- Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
- Bake at 350°F until golden on top and puffy about 45 minutes.
Nutrition Facts : Calories 98.6, Fat 6.9, SaturatedFat 3.8, Cholesterol 65.8, Sodium 223.3, Carbohydrate 1, Sugar 0.3, Protein 7.9
MASHED POTATO PIE RECIPE BY TASTY
Here's what you need: butter crackers, egg, unsalted butter, russet potatoes, unsalted butter, sour cream, milk, salt, pepper, shredded cheddar cheese, bacon, green onion
Provided by Katie Aubin
Categories Dinner
Yield 10 serving
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
- 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.
- 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.
- Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
- 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.
- Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
- Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
- Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
- Bake for 20 minutes.
- Serve with sour cream and green onions.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 36 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
MASHED POTATO PIE
My son enjoys trying new recipes. One weekend, he brought this over, ready to pop into the oven. It's especially good when served with a tossed salad, hot rolls...and brownies or fresh fruit for dessert!-Betty Maschke, Young America, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soups, beans and mushrooms. Simmer, uncovered, until heated through. , Meanwhile, combine hot mashed potatoes, egg, salt and pepper. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish or two greased 9-in. pie plates. Spoon beef mixture into potato crust. , Bake at 350° for 45-50 minutes or until lightly browned. Sprinkle with french-fried onions and cheese. Bake for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 360 calories, Fat 17g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 1261mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.
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- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
- Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
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- Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
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