Sunday, November 13, 2005

Freestlye Mashed Potato Pie

This is a sure crowd pleaser and serves a great number of people. It freezes well, too. Think of it as a free style mashed potato pie.

Prepare the dough in advance:

3 1/4 cup flour
1/4 tsp kosher salt
1 Tbs sugar
6 Tbs vegetable shortening
1 1/2 sticks margerine cut into chunks
1/2 cup + 2Tbs ice water

Mix flour, salt, and sugrar together in a stand mixer or food processor. Then add margerine, and shortening. Pulse until crumbs form. Then add water and pulse until the dough comes together. Remove and wrap in plastic wrap and refridgerate 45 minutes or overnight.

Potatoe Filling:
2 large garlic heads, roasted ( 400 degree oven, cut 1/2 in off the top of the garlic heads. then wrap in tin foil and bake 50-60 minutes or until very soft. Remove from the oven and set aside.
3 lb red potatoes, cut into medium chunks
3 Tbs margerine
3 Tbs olive oil
1/2 cup reserved cooking water from potatoes

Put potatoes in a large pot, bring to a boil, then reduce heat and simmer until potatoes are tender apprx 30 minutes. When done drain, reserving 1/2 cup of water. Transfer to a large mixing bowl. Add margerine, olive oil, reserved cooking water, chives, salt and pepper. Mash until light and fluffy. Take the raosted garlic, using plastic bags as gloves on your hands, squees the garlic until it comes out directly into the potatoes. repeat with the second head of garlic. Mix the potatoes well one more time.

Roll the dough out on parchment paper into a 14 in diameter circle. PRessing the dough with thte balls of your hands, try to get it pretty even. mound the potato mixture in the center of the dough, leaving a 3 in rim all around. Fold up the edges all around overlapping in some areas, so it looks kind of like a pie, I call it my free style pie. Bake at 400 degree oven for 40-50 minutes or until edges start to brown.

Serves 10-15 people

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