Ingredients

Potatoes (3 lbs total, waxy / low-starch “Irish” type):

• 1 lb shredded (squeezed dry) — crust
• 1 lb cubed, boiled, mashed — filling
• 1 lb thin-sliced (~2 mm thick) — layering

For the mashed filling:

• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp nutritional yeast
• 1 tbsp salt
• 1 tsp fresh ground pepper (more if you like pepper)
• ½ cup heavy cream
• 4 oz butter
• ¼ tsp cayenne powder
• 1 egg, beaten

Additional:

• 1 cup grated Parmesan cheese
• Extra splash(es) of cream for layering

Equipment Notes

• 9-inch pie pan
• Mandolin slicer (optional but recommended for uniform slices)
• Foil for baking cover

Preparation Steps

Peel all the potatoes and discard any discolored parts. Note: if I don’t use the skins as homemade dehydrated potato crisps, they go to my wonderful vermicompost caretakers and eventually become one with the garden.

Do all your shredding, slicing, and cubing of potatoes first. To drain excess water, put the shredded potatoes in the middle of a clean kitchen towel and cinch closed with one hand while squeezing over the sink with another (we don’t need the starch water that drains out).

For the boil, cube to about 1 inch or smaller for fast cooking. For the thin slices, if using a mandolin slicer, BE CAREFUL; if using a knife, BE CAREFUL. With either method, cut about ½ inch of a side (discard into the boil) before working with a big piece on a flat surface to keep it from rolling and sliding at first cut.

I also personally like to keep a clean kitchen while I work, so once prep steps are done, all ingredients should be consolidated onto a baking sheet pan for easy access. A second baking sheet pan should have the final pie pan on it elsewhere for later. Grease the pan liberally, either with rendered pork fat or beef tallow or ghee or non-stick cooking spray.

All ingredients to the final assembled pie…the shred/crust, the mashed potato mix, and the slices…should be at least seasoned as if you were to eat them separately. This ensures that the final result is the same, seasoned throughout but not overly salty.

Make the Potato Crust

1. Firmly press shredded, squeezed-dry potatoes into a 9-inch pie pan.
2. Form an even base and sides, then pinch some salt over the formed lot.
3. Bake at 350°F (175°C) for ~20 minutes
   • While baking, boil and mash the potatoes (below)
4. Once the ‘crust’ is lightly browned all around, remove and let cool.

Prepare the Mashed Potato Filling

1. Pre-measure the “spice mix” and put off to the side:
   • onion powder
   • garlic powder
   • nutritional yeast (optional, but better with)
   • salt
   • cayenne
2. Boil cubed potatoes in salted water until fork-tender
3. Drain well, return back to the pot off heat, and add:
   • pre-measured spices
   • butter
   • heavy cream
4. Mix until smooth and creamy.
5. Once room temp (NOT HOT), mix in beaten egg thoroughly

Assemble the Pie

The more layers the better, but do your best to gauge how much of each layering ingredient you’re using so that you end up with some potato slices on the top. No matter what you end up with, you can always just spread the rest on the top, but it looks nicer with a pretty pattern exposed.

Layer in the crust:

1. Spread a layer of mashed potatoes into the crust (about ¼ inch)
2. Sprinkle Parmesan cheese.
3. Add a layer of thin potato slices:
   • Slightly overlap slices (about ½ inch).
   • Bend outer edges upward ~1 inch along the outer edge.
   • Mildly press this layer down so that there aren’t big pockets of air
4. Add a small splash of cream and move pan around to distribute

Repeat for 2–3 repetitions. As you proceed, the inward diameter will get smaller, which encourages the center to be a bit taller than the edges. Each ring should have various edge textures which will encourage browning and crispiness on top, but still be easily cut with a fork when served.

Top layer options:

• Piped mashed potatoes or
• Decorative sliced potatoes

👉 Do not add cheese on the top layer, this will cake over and make eating cumbersome

👉 Cover lightly with foil until cooked through

Final Bake

• Bake at 250°F (120°C) for ~30 minutes.
• If not already, remove foil and continue baking until browned on top enough for your liking
• Remove from oven and cool on a rack

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Serving Notes

Serve at around an internal temperature of 100°F (38°C) or cooler, warm not hot. Slice and plate like any other pie. You should see the crust, brown on the bottom, with layers of potato bliss up to the browned top.

• Excellent alongside roasted meats, seafood, or winter vegetables.
• Holds together best once partially cooled.
• Reheats well at low oven temperature.

Additional Thoughts

I’m not really one for garnishes unless we’re being really fancy for guests, but some chopped scallions or dill would be complimentary. I don’t use wet onions in this recipe because there’s enough moisture already and the onion powder carries the flavor just fine.

Paired with a vegetable like some roasted brocoli or brussels sprouts, come on…it’s more than just a great potato pie then, it’s well on it’s way to a complete meal.

For proteins, meat eaters have it easy because potato pie goes with just about everything, even fish and other seafoods. Vegan and pescatarian options should substitute the fats in the recipe with plant-friendly options like olive or avocado oil and partner with some edamame or pan-roasted almonds with rosemary sprigs.