Ingredients:

• 1 1⁄2 pounds Idaho® Russet Potatoes, peeled, boiled and priced
• 1⁄4 cup butter, softened
• 1 1⁄2 cups sugar, white
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1 cup milk
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• 2 teaspoons vanilla beans
• 1⁄4 teaspoon nutmeg
• 4 eggs, beaten
• 1 deep dish pie shell, 9-inch

Brûlée

• 1⁄3 cup butter
• ¼ cup sugar
• Candied orange and cumquat slices for garnish

Directions:

1. Preheat oven to 325°F.
2. In a medium mixing bowl add sugar, baking powder, and salt. Add potatoes and butter and mix well. Gradually add milk, stirring until well blended.
3. Stir in orange zest, vanilla extract, vanilla beans, and nutmeg. Add beaten eggs and mix well.
4. Pour mixture into pie shells and put in preheated oven. Bake for 75-85 minutes or until knife inserted in center comes out clean. Chill overnight.
5. Remove pies from refrigerator and carefully pat to dry the top.
6. Melt butter and brush on the surface. Evenly sprinkle ¼ cup of sugar on the surface and brûlée with a torch until sugar has caramelized.