Potato Pie

entree
  • Potatoes
  • Parmesan
  • Parsley
  • Milk and/or potato cooking water
  • Egg
  • Fresh bread crumbs, a little melted butter or olive oil
  • Optional topping: green beans sauteed with hot pepper or basil, or sauteed mushrooms, or marinara
  1. Boil potatoes in just enough water to cover. While the potatoes are boiling, grease small springform pans (or a pie pan) with butter and coat with fresh (or slightly stale) unflavored bread crumbs. Preheat the oven to 350.
  2. When the potatoes are done, drain them, reserving the cooking liquid. Mash them in the pan they cooked in. Stir in Parmesan, parsley, and enough milk or cooking liquid to make a rough, thick filling, and season with salt and pepper.
  3. Spoon into the prepared pans. Dot with butter and bake 20 minutes, until golden on top.
  4. Serve as is or with one of the optional toppings.

Servings: 4

Source: tradition