Mashed Potato Pie

Make your mashed potatoes ahead this year by manifesting them into MASHED POTATO PIE!!! The stress of having everything warm and fresh and hit the table at the same time can be stress inducing, especially fresh taters. Whip your favorite potato recipe together the day before, plop them into a billowy phyllo dough crust and you’ve got a WHOLE new show stopping side that is zero stress!

Mashed Potato Pie

Makes one 10” pie, serves 12

8 sheets phyllo

4T butter, melted

1 batch mashed potatoes (~8 med/lg potatoes)

+cheddar cheese

+scallions

+bacon

Heat the oven to 350F, grease a 10” pie dish. 

Lay two sheets of phyllo dough down, paint with melted butter, layer two more sheets of phyllo, paint with butter, etc until all 8 sheets are used up, allowing the edges of the phyllo to hang over the dish for now

Make your taters (I peel and boil mine in a pot of water with fresh garlic cloves until fork tender, aka the Will Guidara move. Strain and paddle with butter and heavy cream, season with salt and pepper to taste).

Transfer your taters, slightly cooled, into phyllo shell, layer with cheddar cheese if you please. Fold the hanging phyllo up and into your mashed potato pie center, allowing for more organic shape and structure to happen as it bakes and caramelizes in the oven. Cover and refrigerate overnight.

Bake 350F 25 mins or until your phyllo edges reach peak color and texture. Adorn with scallions, bacon, a pad of butter…whatever you please.