I love to eat potato pie but it is one of those dishes that I don’t make nearly as often as I should. These days when I go to the market I find myself buying cassava and dasheen more than any other provision. But I recently got some potatoes and decided it was long overdue for me to do this recipe. This potato pie isn’t drowned in multiple cheeses and a ton of different seasonings to achieve great flavor. Just a few select spices and herbs is all you need to make this simple but amazing potato pie. This is a great addition to your Sunday lunch or Christmas lunch line-up!
4lbs potato peeled & cubed
8 cloves garlic minced
4 sprigs rosemary finely chopped
8 sprigs thyme finely chopped
2 tsp whole geera
1/4 tsp nutmeg grated
4 cups milk
2 cups cheddar cheese grated
5 tbsp butter
salt & black pepper to taste
Bring a pot of water to a rolling boil then add a pinch of salt. Add potatoes to boiling water and allow to cook for 15 minutes or until fork tender
Add 4 tablespoons of butter to a pan then add geera and garlic to the butter.
Allow the butter to melt then immediately turn off heat.
Add fresh herbs and nutmeg to the butter then set aside
Once potatoes are cooked, drain then add garlic, spice & herb mixture to potatoes.
Season with salt and black pepper, add milk and one cup of grated cheese then mash until desired consistency is reached. My preference is a creamy consistency with a bit of potato chunks still present in the mixture.
Grease a baking tray with additional butter then transfer potato mixture.
Top with remaining grated cheese then bake in a preheated oven on the middle rack at 350 degrees for 25 t0 30 minutes or until top is golden brown.
Allow pie to cool for at least 30 minutes before cutting.