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Mashed Potato Pie

Mashed Potato Pie


Serving size: 6-8

1 tablespoon unsalted butter, softened
1/4 cup fresh breadcrumbs
3/4 cup freshly grated Parmesan, divided
3 cups cooked potato pulp, or leftover mashed potatoes
1 1/2 cups lowfat sour cream
3/4 cup lowfat ricotta
2 large eggs, lightly beaten
1 green onion, cut into 1.5cm slices
3 cups very hot water

Generously butter the bottom and sides of a 2 litre souffle dish. Combine breadcrumbs and 2 tablespoons Parmesan. Sprinkle mixture on bottom and sides of prepared dish. Reserve excess crumbs. Cut a piece of aluminium foil about 60cm long. Fold in half lengthwise, then fold in half again two more times to create a strip about 60cm in length and 5cm wide to make a “cradle” reserve.

In a large bowl, using a Cuisinart® SmartPower Hand Mixer on low speed, combine potatoes, sour cream, ricotta, eggs, remaining Parmesan and green onion. Transfer to prepared souffl é dish. Top with reserved crumb mixture. Set the dish in the centre of the long strip of folded foil and bring up the sides to meet  – twist together to form a handle.

Place rack in ceramic pot of a Cuisinart® Slow Cooker. Place souffle dish on rack, using the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Carefully pour water into the bottom of ceramic pot. Cover and cook on Low using the Timer function, for 5 hours. Potatoes will be puffed and slightly brown on the top. Slow Cooker will automatically switch to Warm until ready to serve. Remove the soufflé dish from the slow cooker, using the foil strips to lift up.

Nutritional information per serving (based on 8 servings): Calories 264 (38% from fat)  – carb. 28g  – pro. 13g – fat 11g – sat. fat 7g – chol. 42mg – sod. 344mg – calc. 334mg – fibre 2g

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