This White Potato Pie is like sweet potato pie’s little cousin – it is a real crowd pleaser. From young to old, all members of my family love it. It’s a really versatile dish which can be served as a Thanksgiving side dish or it makes a filling mid-week after school snack or dessert.
This pie combines the humble potato with butter, sugar, eggs and cream and uses a secret ingredient: the zest and juice of a lemon to give it a citrusy zing. The potatoes are peeled, boiled and mashed in advance, so it can be a very useful way to use up leftovers.
This is a perfect recipe to make at the beginning of a busy week as it is super easy and the ingredients are enough for two pies. These pies will keep for a couple of days in the refrigerator, ready to be used as a tasty and nutritious snack for even the most fussy eater!
For the pie crust I use this French Pastry Pie Crust Recipe.
To make White Potato Pie, you will need the following ingredients:
Preheat the oven to 350 °F.
Mix the sugar, baking powder, and salt together in a large bowl.
Combine the potatoes and butter with the sugar mix.
Slowly, add the cream and milk. Keep stirring until the mixture is fully combined.
Add the lemon rind, juice, vanilla, and nutmeg and stir in well.
Slowly add the beaten eggs to the batter and mix until they are fully combined.
Pour the potato batter into the pie shells and place them in a preheated oven.
Bake for 40 minutes. To test if it’s cooked, insert a metal skewer into the center of the cake. If it’s cooked, it should come out clean.
Leave the pies to cool completely.
Looking for a sweet and nutritious side dish for Thanksgiving? This White Potato Pie is the one! Give it a try and leave a comment to let me know if you try this dish for your Thanksgiving dinner!
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