Crispy and Creamy New Potato Pie
Crispy and Creamy New Potato Pie
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 458
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 458
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 pounds potatoes, washed and halved
1 bay leaf
1 tablespoon freshly grated horseradish (or prepared)
1 cup sour cream
1/4 cup chives, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Directions
- Preheat oven to 400 degrees F.
- Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
- Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.
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