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!
Potato Pie
Ingredients
- 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
Method
- 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.
- Serve & Enjoy!
I loved your recipes so much