Ingredients: |
Ingredients: 4 lb. of Yukon Gold potatoes, peeled and cut into 1-inch cubes
½ cup of milk
2 bay leaves
½ cup of butter
1 tsp. of salt
¼ tsp. of ground nutmeg
2 egg yolks
¼ cup of freshly grated Parmesan cheese
1 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg
1 Tbsp. half and half
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Directions: |
Directions:1. Preheat oven to 425 degrees. Bring 2 qt. salted water to a boil in a large Dutch oven over medium high heat. Add potatoes and next 2 ingredients, and cook 25 minutes or until potatoes are tender. Drain potatoes, and discard bay leaves. Mash potatoes with a potato masher until soft and fluffy.
2. Microwave butter and cream in a small microwave safe bowl at high 1 minute. Stir until smooth; add salt, pepper, and nutmeg. Stir butter mixture into mashed potatoes. Stir in egg yolks and cheese until smooth.
3. Press 1 pastry sheet into a 9 inch deep dish pie plate, allowing edges to hang over sides. Spoon mashed potatoes into pie plate, and top with remaining pastry sheet. Crip and fold inward. Cut several slits in to of pastry for steam to escape. Whisk together egg and half and half; brush over pastry.
4. Bake at 425 degrees for 24 minutes or until pastry is golden and has risen slightly. |
Personal
Notes: |
Personal
Notes: I found this recipe in the November 2010 Edition of Southern Living when I was trying to find an alternative to Sweet Potatoes for my grandchildren. This recipe was a big hit with them, especially my grandson, James and every time I make it, I always remember how much he liked it.
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