This delicious potato dish is great to make when there are leftover mashed potatoes. However, I find leftover fresh potatoes discolor and have a stale unattractive flavor. The instant flakes do not discolor and don't have that tacky taste. This is one time when the processed product works better than leftovers. (Author, Beryl M.Martin)


  • pastry for 1-crust, 9-inch deep pie
  • 1 pkg.(10 oz.) frozen chopped spinach
  • 2 cups mashed potatoes, made from instant flakes according to package instructions
  • 1 medium-size onion, chopped
  • 1/4 lb. mushrooms, sliced
  • 2 oz (4 tablespoons) butter
  • 1 garlic clove, chopped
  • 10 tablespoons grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1 egg
  • 1 tsp. salt
  • freshly ground pepper


Line a deep pie plate(6-cup capacity) with the pastry, allowing a 1-inch overhang. Cook spinach and drain very well. Mix spinach and mashed potatoes. Saute onion and mushrooms in butter for 5 minutes.Add garlic and saute for 1 to 2 minutes more. Scrape into potato-spinach mixture. Add 8 tablespoons of the cheese, the cream, egg, salt, and pepper to taste. Turn into prepared pastry shell. Fold up the 1-inch overhang over filling, leaving the center of pie exposed. Sprinkle with remaining 2 tablespoons cheese. Place in a preheated 375 degree F. oven and bake for 4 to 5 minutes.

Yield: 8 to 10 servings.

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Submitted 6/13/05.
Source: Coupon Saver's Cookbook
Submitted By: Linda Wilson
Mashed Potato Tart