Mozzarella Potato Pie
Fluffy mashed potato pie topped with creamy mozzarella, tangy tomatoes and Italian herbs. If you want to put some flavor into your mashed taters next time, try this one!
- 2 pound potatoes
- 1/2 pound fresh mozzarella balls, sliced
- 1/2 cup grated Parmesan
- 3 tomatoes, peeled and sliced
- 1 ounce butter
- 1/4 cup milk
- 1 teaspoon oregano
- 1 teaspoon basil
- Pepper and salt, to taste
- Optionally: nutmeg
Peel and boil the potatoes in salted water for 25 minutes, until completely tender. Drain the potatoes and mash them.
Add 1 oz of butter and 1/4 cup warm milk and mash until the potatoes are staying thick and firm. Season with pepper and salt to taste. I always add a pinch of nutmeg to my mashed potatoes; it’s a Dutch thing.
Spread the mashed potatoes in a pie plate or oven safe dish. Thinly slice the mozzarella and the peeled tomatoes. Place half the mozzarella on top of the mashed potatoes. Put the tomato slices on top of the mozzarella. Sprinkle the dried basil and oregano all over the tomatoes and cover the tomatoes with the remaining mozzarella.
Top the casserole with the grated Parmesan cheese. The reason I kept my mashed potatoes firm is that during the cooking process the tomatoes as well as the mozzarella will release liquid that seeps into the mashed potatoes and adds flavor. If your potatoes are real fluffy to begin with, it might end up as something you can drink through a straw.
Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes or until the cheese has turned a golden brown on top.