Cheesy Potato Pie
Indulge in the ultimate comfort food with this luscious Cheesy Potato Pie! Featuring a velvety filling made with creamy mashed Russet potatoes, three types of cheese—sharp cheddar, gooey mozzarella, and nutty Parmesan—and a hint of garlic and onion powder for irresistible flavor, this savory pie is baked to golden perfection in a flaky pie crust. A beaten egg adds structure to the potato mixture, while fresh parsley lends a pop of color and freshness. Perfect as a hearty side dish or stand-alone meal, this crowd-pleaser comes together in under an hour, making it ideal for cozy weeknight dinners or festive gatherings. Serve warm, and watch every slice disappear! Keywords: cheesy potato pie, comfort food recipe, mashed potato pie, savory pie recipe, cheesy mashed potatoes.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 9-inch Pie crust, pre-made or homemade
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into chunks. Place them in a large pot, cover with water, and add a pinch of salt.
Bring the water to a boil and cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and return them to the pot. Add the butter and heavy cream, then mash until smooth and creamy.
Mix in the garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
Fold in 1.5 cups of the shredded cheddar cheese, the mozzarella cheese, and most of the chopped parsley (reserve a little for garnish).
In a small bowl, beat the egg and mix it into the potato mixture to help bind the filling.
Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
Spoon the mashed potato mixture into the pie crust, spreading it out evenly.
Sprinkle the remaining 0.5 cup of cheddar cheese and all the Parmesan cheese over the top.
Bake the pie in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the pie to cool for 5-10 minutes before slicing. Garnish with the reserved parsley before serving.
Nutrition Facts
Calories |
4656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 148.7 g | 744% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 6606 mg | 287% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.9 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 3074 mg | 236% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5531 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
