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)
Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: Coupon Saver's Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Mashed Potato Tart