Colourful Potato Pie
Brighten up your dinner table with this stunning Colourful Potato Pie, a vibrant twist on the classic comfort dish! This recipe layers creamy mashed Russet, sweet, and purple potatoes for a colorful and visually striking presentation, while a center of sautéed carrots, peas, and onions adds a hearty and flavorful vegetable medley. Topped with golden, melted cheddar cheese and a sprinkle of fresh parsley, this recipe is as tasty as it is beautiful. Perfect for holiday gatherings or weeknight dinners, this pie is easy to prepare with simple ingredients yet delivers a show-stopping result. With creamy textures, earthy flavors, and a gorgeous rainbow-like appearance, this potato pie will impress both your taste buds and your guests!
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Recipe Information
Ingredients
- 4 large Russet potatoes (peeled and chopped)
- 2 medium Sweet potatoes (peeled and chopped)
- 2 medium Purple potatoes (peeled and chopped)
- 6 tablespoons Cream cheese
- 8 tablespoons Butter (unsalted)
- 0.5 cups Milk
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 medium Carrots (finely diced)
- 1 cup Green peas (frozen or fresh)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 cup Shredded cheddar cheese
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish with a light layer of butter or olive oil.
In three separate pots, boil each type of potato (russet, sweet, and purple) in salted water until soft and tender, 10-15 minutes each. Drain thoroughly.
Mash each type of potato in separate bowls. Divide the cream cheese and butter equally among the three bowls (2 tablespoons of cream cheese and ~2.5 tablespoons of butter for each) and mix until smooth. Add a splash of milk to each bowl to achieve a creamy consistency. Add salt and pepper as per taste to each bowl.
In a skillet over medium heat, sauté onions in olive oil until translucent, about 3 minutes. Add garlic and sauté for another 30 seconds until fragrant.
Stir in the diced carrots and cook for 4-5 minutes until softened. Add peas and cook for another 3-4 minutes. Season the vegetable mixture with a pinch of salt and pepper.
Begin layering the pie: Spread the mashed russet potatoes evenly as the bottom layer in the pie dish. Add the sautéed vegetables as the second layer, spreading them evenly over the potatoes.
Spread the mashed sweet potato evenly over the vegetable layer, followed by an even layer of the mashed purple potatoes.
Sprinkle shredded cheddar cheese evenly over the top layer of potatoes.
Place the pie in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbling, and the top is lightly golden.
Remove the pie from the oven and let it rest for 5 minutes. Sprinkle chopped parsley for garnish before serving.
Slice and enjoy your beautiful and delicious Colourful Potato Pie!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 8.7 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1348 mg | 29% | |
*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.
