Mashed Idaho® Potato Pie with Potato Bacon Roses
One bite of this Mashed Idaho® Potato Pie with Potato Bacon Roses is all it takes to be hooked. These little pies make an impressive and beautiful, not to mention gluten free, side dish for holiday parties or any special occasion.
Read Sandi's entire post – with step by step photos – here.
- 3 whole russet Idaho® potatoes
- 12 slices raw bacon
- 4 cups russet Idaho® potatoes, peeled and chopped
- 1 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 375°F.
- Use a mandolin to slice the whole potatoes lengthwise.
- Slice the top curve off of the potato slices. This will be the flat bottom side. Lay the slices in a row, so that they all overlap. You want this to be 5 inches long (see photo in “more images” above).
- Lay a raw piece of bacon over the potato row.
- Slowly roll the potato and bacon to make a rose.
- Add peeled and chopped potatoes to a pot of water. Boil until they are fork tender. Drain in a colander.
- Bake the potato roses for 30-45 minutes until somewhat crispy. (They will crisp further when baked in the mashed potato pie.)
- For the mashed potatoes add the boiled potatoes, cream, butter, salt, and pepper to a bowl and beat them with an electric mixer until they are creamy.
- Spray round mini tart pans with olive oil. Fill each with mashed potatoes until full. Spread the mashed potatoes so that the top is flat and even.
- Add a cooked potato bacon rose to the center of each pie.
- Bake the pies for an additional 20 minutes. The mashed potato will puff up around the potato bacon rose.
- Serve hot.