Smooth and Creamy Mashed Potato is another simple and easy side dish. You wouldn’t believe how easy it is to make this at home. Watch the video to see for yourself.
Just this year, I fell in love with almost anything pie. From sweet fruit pie, custard pie, cream pie to savory pie like this. There’s something about it that made me feel great making it and eating it. Warm sweet fruit pie or cold custard and cream pie are so satisfying (and crazy delicious), it may not be the healthiest dessert but they are simply delicious to resist. Savory pie on the other hand is like a comfort food especially during cold days and they pass as a meal to me.
For my savory pie, I like using potatoes in it along with other meat or vegetable ingredients. There’s so many things you can do with potato, and it can be served for breakfast, lunch and even dinner. Most of my use for potato is for side dish like my Mashed Potato , Baked Potato Wedges, Garlic Roasted Baby Potato and Scallop Potato. From time to time, I used it as add-on for vegetable for soup and stew, and just recently I had been using it to make pie. This Potato Pie is small and single serve but I tell you, it’s quite filling. The combination of potato, cream cheese and puff pastry is no doubt enough to make this more than just a side dish. It’s loaded with perfectly seasoned baked and mashed potato with cream cheese and wrapped in flaky puff pastry. So basically, you’ll get a twice baked potato covered with puff pastry. It’s a two-step process, both are simple and easy.
So this is how it goes. First, we are going to season the potato and then bake it for 1 hour. it is important that the potato are really soft and tender so that it is easy to mash, besides having an uncooked potato in a pie is something that nobody wants. This process not only softened the potato, but most importantly it flavors the potato while it bakes. Since I used mini potatoes, I didn’t have to feel each one of them so the seasonings stays with the potato as it bakes. If you want to use the whole big potato, I suggest either Yukon (yellow skin with thin skin) or red potato but not the Russet because it is quite tough. We want to retain the skin so that the seasoning remains intact. If you use Russet potato, you have to peel it because the skin is quite hard and thick.
Once first baking is done, it is time to mash the potato. Use a potato masher if you have one, or a pastry cutter. If you do not have any of these, cut the potato into smaller portion then use a fork to mash it. This is why it is important that the potatoes are really soft. Then you need to season it again to give taste and flavor to the entire mashed potato. This step is what gave the potato extra flavoring.
Then once it’s done, divide the filling into 6-8 portions and fill each muffin try lined with puff pastry. Then it goes back to the oven for the second baking. The second baking is mostly to bake the puff pastry but I also baked the potato the second time while doing this.
Alternative to Puff Pastry
If you do not have puff pastry on hand or you don’t want to make one, you can make this using regular pie crust. Store-bought or homemade works fine, but I encourage you to try the homemade, it’s so easy (promise) and they taste really good and 100% better than store-bought. Just so you know, homemade pie crust tends to be more stable and it doesn’t get soggy and soft as much as store-bought (as per my experience).
This potato pie can be made ahead of time. Assemble everything then freeze up to 2-3 months. No need to thaw, bake immediately in 400F for 35-40 minutes.
- 250g – baby potatoes rinsed and dried (alternatively, you can use Yukon or Red Potato)
- 1 tsp olive oil
- 1 tbsp unsalted butter – melted
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1/4 tsp dried parsley or 2 tbsp fresh chopped chives
After Baking Seasoning:
- 2 tbsp cream cheese
- 3/4 tsp salt
- 1 tbsp butter
- 1/4 tsp black pepper (feel free to adjust if you do not like it spicy)
- 1/4 tsp red chilli flakes (feel free to adjust if you do not like it spicy)
- 1/4 tsp garlic powder
- 2 tbsp green onion
- 1/4 tsp paprika
- 3 tbsp grated Parmesan cheese
- 1 egg
- 1/4 cup milk (any kind of milk)
- 1/3 cup goat cheese
For the Eggwash
- 1 beaten egg
- 1 tsp milk or water
- Preheat oven to 400F.
- Prepare the Potato: Rinse potato and dry with paper towel. If you are using big potato, cut them in smaller pieces before applying the seasonings. Transfer in an oven safe skillet dish or cast iron pan (I used 9″ cast iron pan) or cookie sheet. Drizzle olive oil and melted butter to potatoes then toss until all potatoes are coated. Sprinkle garlic, black pepper, salt, paprika and parsley (or chives).
- Bake the Potato: Cover the potatoes with aluminum foil and bake or roast for 30 minutes. Remove the aluminum foil and toss to bake the other side of the potatoes then cover it again. Continue baking for another 30 minutes.
- Prepare the Puff Pastry Shell: Roll the puff pastry into a log shape. Divide into 12 pieces (6 for the bottom, 6 for the top pie). Using a rolling-pin, flatten each portion to 3-4 inches (should be bigger than the diameter of each of muffin hole). Line each muffin hole with puff pastry. Chill in the freezer while you make the filling.
- Make the Potato Filling: Transfer the potatoes in a large bowl. Using a potato masher (or you can cut it into cubes then use a fork to mash it), mash the potato leaving few chunks (it doesn’t have to be really smooth). Add cream cheese and butter while the potatoes are still hot. Add black pepper, chili flakes, garlic powder, green onion, paprika and parmesan cheese. Mix to combine. Taste and adjust seasoning as desired. Add milk and beaten egg and mix again to combine.
- Divide the Filling: Divide the filling into the prepared pan lined with puff pastry. Sprinkle goat cheese on top and cover with puff pastry.
- Chill: Chill in the freezer for 15 minutes.
- Egg wash (optional): Beat egg and add water or milk. Brush top with egg wash and make a small cut on top.
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