Nutmeg and vanilla potato pie
|Prep time||25 minutes|
|Cooking time||25 minutes|
|Total time||50 minutes|
I'm not sure anyone has made this since the early 1900s, but if you're feeling adventurous and your taste buds are ready, it's one to wow your Irish friefamily membersmbers and long-lost cousins.
4medium white potatoes
1 1⁄2 csugar
1 tground nutmeg
1 tvanilla extract
19-inch shortcrust pastry ((no need to blind bake))
- Peel the potatoes and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil for 10 minutes, uncovered, or until potatoes are tender. Drain well.
- While potatoes are cooking, preheat oven to 425 degrees. Place the hot, tender potatoes in the bowl of an electric mixer and add butter. Blend well. Add sugar, eggs, nutmeg, vanilla and flour. Blend well. Pour into unbaked pie shell and bake for 20 to 25 minutes or until crust is golden and center is firm to the touch. Cool on a wire rack until just warm and serve.