Crisp and Creamy New Potato Pie

READY IN: 40mins
Recipe by Redneck Epicurean

Dad plants potatoes every year and I love those little taters. They're somewhat different from the ones I buy in the store. He loves them scrubbed and stewed. I like them any way you fix them. This one is from Tyler's Ultimate on the food network. It's a great way for me to use those little potatoes in the summer and even in the winter when I use regular potatoes. My mom makes something similar, but I like this recipe too. It's different than regular mashed potatoes. Sometimes, a little strange is great.

Top Review by KeyWee

This recipe is just like our Amy ~ fun, wonderful and deliciously different! I made the recipe exactly as posted, except I had to use horseradish sauce (couldn't find fresh grated in this one-horse-radish-town). So next time I would use a bit more of the sauce because it added a great flavor to the potatoes ~ I used red ones, partially peeled. Before baking, I just put a dab of olive oil in a stoneware pie plate ~ worked great. Actually, I could have eaten this entire recipe myself. Isn't it great that Amy continues to add spice and enjoyment to our lives?!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Wash and boil potatoes in salty water with bay leaf until fork tender.
  3. Drain potatoes and mash along with horseradish, sour cream, and chives.
  4. Season with salt and pepper.
  5. Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy.
  6. To serve, invert onto a plate and cut into pieces.

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